Lemony Parmesan Shrimp Salad
Creamy Greek Dressing, Tomatoes & Garlic Bread
This simple salad is packed with bright flavors and crisp textures for a light, satisfying meal. You’ll start by sizzling up quick-cooking garlic-herb shrimp to top refreshing baby lettuce tossed with juicy tomatoes and crunchy croutons in a creamy, Parmesan-infused Greek dressing. Garnish with more shredded Parm, and serve with a side of buttery garlic bread pan-toasted to golden perfection (the perfect accompaniment for swiping up any extra dressing).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Garlic Herb Butter
(Contains Wheat, Soy)
(Contains Eggs, Milk)
(Contains Milk, Wheat)
Not included in your delivery
• Rinse shrimp* under cold water; pat dry. Season with garlic powder, salt, and pepper. In a hot pan, heat a large drizzle of oil and half the garlic herb butter. Add shrimp; cook until opaque and cooked through, 3-4 minutes. Transfer to a plate. • Melt remaining garlic herb butter in same pan over medium heat. While butter melts, quarter baguette lengthwise and halve crosswise. Add baguette pieces, cut sides down, to pan; cook until toasted, 2-3 minutes.
• Wash and dry produce. • While garlic bread toasts, trim and discard root end from lettuce and separate leaves. Dry lettuce thoroughly; chop into bite-size pieces. • Combine vinaigrette and mayonnaise in a bowl; add lettuce and half the cheese. Toss to coat.
• Cut lemon into wedges. Top salad with shrimp, tomatoes, croutons, remaining cheese, and a squeeze of lemon. Serve with garlic bread.
Shrimp are fully cooked when internal temperature reaches 145°.