Happy Wednesday-we’ve made it halfway! I hope everyone is having a great week so far. For me, it’s been busy but happy. Monday night I went to a new Bible study with my friends, and last night was my last Junior League meeting of the year. Tonight I’m at home, and will probably be scrambling to get my life together before I head to the beach on Sunday with my friends! SO EXCITED.
I threw this salad together Sunday night, and it was so yummy that I had it again for lunch on Monday! This weekend, I bought shrimp for dinner for a little something different. However, I asked for 1/4 of a pound, but walked out with 3/4 of a pound, and it was like $9 so I’ve had to get creative to use it all. This is just one way! This meal is perfect for lunch or a summer dinner!
Here’s what you’ll need:
-Croutons (optional but delicious)
-Lemon vinaigrette (or whatever dressing you desire)
Since I’m going to assume you all know how to combine ingredients in a bowl to make a salad, I don’t need to include steps. But I will tell you how I cooked my shrimp!
- Melt 1-2 tablespoons of butter
- Spread raw shrimp out on a cookie sheet. I got mine from the counter, and went with peeled and de-veined.
- Pour the butter over the shrimp, and sprinkle with salt, pepper, garlic powder, and crushed red pepper flakes.
- Toss until evenly coated
- Cook at 350 degrees for 7-10 minutes until pink and curly!
So easy, and so quick! Also, the dressing I used was divine. I found it at the grocery store and thought it would be the perfect light addition to my shrimp salad. It’s called Leo’s Lemon & Caper dressing, and is pictured below. I also like Marzetti’s Lemon dressing, or you could make your own! I liked how the taste didn’t overpower everything else in my salad.
That’s all for meow!
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