Stuffed Shrimp & Pomegranate Lemony Green Salad
A refreshing green salad made with pomegranate and lemony herbs and topped with parmesan crusted garlic and herb stuffed shrimp.
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Total Time
20 min
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Servings
2
Ingredients
- I pack of frozen Red Lobster Parmesan Crusted Garlic & Herb Stuffed Shrimp (8 pieces)
- 1 medium head romaine lettuce
- 4 tbsp fresh dill, lightly torn
- 1 small red onion sliced thin
- Seeds from a pomegranate half
- 2 tbsp slivered almonds
- 1⁄4 cup olive oil
- 3 tbsp fresh lemon juice
- 1⁄2 tsp Dijon mustard
- 1 tbsp honey
- 1 tsp minced shallot
- 1⁄4 tsp salt
- 1⁄8 tsp white pepper
- 1 tbsp fresh chopped parsley
Directions
- Preheat oven to 400 degrees F.
- Cook shrimp according to package directions.
- Tear lettuce into bite-size pieces and add to a serving bowl.
- Toss in dill, red onion slices, pomegranate seeds, and almond slivers.
- To make dressing, in a small bowl whisk olive oil, lemon juice, Dijon mustard, honey, shallot, salt, pepper, and parsley.
- Top lettuce mixture with 6-8 pieces of Parmesan Crusted Stuffed Shrimp. Drizzle with prepared dressing or serve on the side.
- Variation - To add a little extra kick, add 1 clove of fresh minced garlic to the contents of the dressing bowl before whisking.
