Balsamic Shrimp Salad
3 tbsp olive oil
2 lb raw shrimp, peeled
2-3 tbsp balsamic vinegar
salt & pepper to taste
green leaf lettuce
Heat olive oil in a large skillet. Add shrimp and cook until pink, about 6-7 minutes. Stir in vinegar and season with salt and pepper. Serve over lettuce. Drizzle balsamic dressing over the salad. This will serve 4.
1/4 cup balsamic glaze (I used Gia Russa)
1/4 cup Newman's Olive Oil & Vinegar Dressing
1/4 cup olive oil
1/4 balsamic vinegar
Shake together and serve over salad.
Heat shrimp, stirring until pink. Some will begin to turn pink immediately, as you can see in this picture. Pour vinegar over the shrimp and stir after they are done.
Spoon the shrimp onto lettuce and add cherry tomatoes, or whatever you like on a salad. I had some leftover steamed green beans that were still crisp-tender. I cut them into about 1-1/2 inch pieces and served them on the salad. It was a nice extra touch. Drizzle dressing over the top.