Wild Caught Gulf Shrimp salad

Fresh Summer Wild Caught Gulf Shrimp Salad

For the Salad:

• 1 pound wild caught Gulf shrimp, peeled and deveined
• 5 cups mixed greens (spinach, arugula, and romaine)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese (optional)
• Fresh herbs (parsley or cilantro), chopped

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

In a skillet over medium heat, add a splash of olive oil.

• Add the shrimp and season with salt and pepper.
• Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let cool.

Prepare the Salad:

In a large bowl, combine the mixed greens, cherry tomatoes, avocado, cucumber, red onion, and feta cheese.

Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

Combine:

Add the cooked shrimp to the salad and drizzle with the dressing. Toss gently to combine.

Serve:

Garnish with fresh herbs and serve immediately.

Enjoy!

This salad is refreshing, healthy, and perfect for a light lunch or dinner!