Go Back
+ servings
Romaine Watercress Salad with Shrimp
Print

Romaine Watercress Salad with Shrimp

Course dinner
Cuisine American
Keyword dinner salad, shrimp, shrimp salad
Prep Time 17 minutes
Cook Time 20 minutes
Servings 4
Author Mary Bostow

Ingredients

  • 1 Teaspoon lemon zest
  • 1/3 cup lemon juice
  • 1/4 cup fresh basil, chopped
  • 1 1/2 Teaspoons paprika
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon crushed red pepper flakes
  • 1/4 Teaspoon black pepper
  • 3 cloves garlic, minced
  • 4 Tablespoons olive oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 4 cups torn Romaine lettuce
  • 1 cup Watercress, trimmed
  • 1 avocado, diced
  • 1 cup Tri Colored Cherry Tomatos

Instructions

  • Combine the lemon zest, fresh lemon juice, chopped fresh basil, paprika, salt, crushed red pepper flakes, black pepper and minced garlic in a medium bowl. Whisk in 3 Tablespoons of olive oil. Set the bowl aside.
    Place the remaining 1 Tablespoon of olive oil in a large skillet over medium high heat. Add the shrimp to the skillet. Cook the shrimp for 2 minutes. Add the ingredients we whisked together in the bowl - to the pan. Cook the shrimp another 2 or three minutes until cooked through. The shrimp is cooked through when they turn pink in color with bright red tails. Remove the cooked shrimp from the skillet to a plate.
    Place the romaine lettuce and trimmed watercress in a large bowl. Add the diced avocado, and tri colored cherry tomatoes to the bowl. Add the cooked shrimp to the bowl and toss the ingredients together. Divide the salad between 4 dinner plates and serve.