for the Salad
for the Dressing
Cook the shrimp:
Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear. (You can also grill the shrimp if you prefer.)
When the shrimp are barely cooked through, remove from the pan, and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don’t want overcooked rubbery shrimp.)
Assemble the salad:
cut the mushroom and tomatoes. Parmesan and arugula leaves into a large bowl. Fold in the shrimp.
Make the dressing:
In a small bowl, whisk together the balsamic, Dijon mustard, honey olive oil, kosher salt, and pepper.
Gently fold the dressing into the salad and serve!
Servings: 2
Amount per serving
Calories 383
% Daily Value*