A delicious and light shrimp salad with all the fixins, featuring pan-fried shrimp, fresh butter lettuce, mini heirloom tomatoes, green olives, and organic brown rice, topped with a zesty oil and balsamic dressing.
Start by defrosting and deshelling your shrimp. Place a saucepan over medium/high heat and melt your butter (or vegan butter). Add in the minced garlic until it becomes aromatic. Add your shrimp and lower the heat a little bit. Flip the shrimp around to cook both sides. When the shrimp starts to turn pink, reduce the heat and let it soak everything in. Add salt & pepper to taste. Optionally, squeeze a little bit of lemon on top and add garlic powder. For the dressing, mix oil and balsamic vinegar (to taste) with 1 scoop of dijon mustard, salt, pepper, and oregano (to taste), and a squeeze of an orange. Mix everything together and pour over the butter lettuce. Toss to combine. Add in the organic brown rice, green olives, and mini heirloom tomatoes. Finally, pour the cooked shrimp and any remaining juices from the pan on top.
