3TBSPquality extra virgin olive oil(plus extra for drizzling)
2TBSPred wine or white wine vinegar
1large clove garlic, minced
¼tspsea salt
¼tspblack pepper
OPTIONAL EXTRAS:
fresh basil
sliced avocado
Instructions
Pre-heat your oven or toaster oven to 425 degrees F.
Chop your tomatoes and thinly slice your red onion and cucumber.
Whisk together your dressing and add cucumber and onion. Allow to marinate while you prep the salad.
Line a baking sheet and top with torn pieces of ciabatta bread. Drizzle with of olive oil, toss to coat, and arrange in an even layer. Toast until lightly browned but still soft on the inside, approx. 5-7 minutes.
Heat a little butter or oil on in a medium skillet one medium-high heat and add your shrimp. Cook shrimp approx. 3 minutes until opaque and pink. Season with salt and pepper, to taste. For plump, cocktail-style shrimp, add a tablespoon or so of water into the skillet while the shrimp cooks.
Ready to eat? pour your dressing and veggies over the spinach, add toasted bread and tomatoes and toss to coat. Top with shrimp and dig in!
Notes
Because the bread will toast while you cook your shrimp, the total cook time is only 5-7 minutes. Score!For this recipe, any size shrimp will do. I typically use large or jumbo. Prep shrimp as needed by defrosting (if frozen), cleaning, peeling and deveining your shrimp. You can also pick up pre-prepped raw shrimp if desired.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!