Name: Warm Shrimp Salad with Mixed Veggies, Avocado & Lemon Caper Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 3 avocados; 3 tbsp capers; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 small bunch green onions (scallions); 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ (142 g) pkg spring mix (mixed greens); 1 ½ (227 g) pkg sugar snap peas; 3 medium zucchini squash; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt

Warm Shrimp Salad with Mixed Veggies, Avocado & Lemon Caper DressingWarm Shrimp Salad with Mixed Veggies, Avocado & Lemon Caper Dressing — a 35-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

3 avocados

3 tbsp capers

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 small bunch green onions (scallions)

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ (142 g) pkg spring mix (mixed greens)

1 ½ (227 g) pkg sugar snap peas

3 medium zucchini squash

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

Instructions

Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals (if using fresh shrimp, skip this step). Place the shrimp on a clean towel or paper towels and pat dry.

Juice lemons into a medium bowl. Shave leaves off the parsley stems; discard stems, mince the leaves, and add to the bowl.

Finely chop the anchovy fillets. Add to the bowl along with mayo, capers, oil, Dijon, and salt; whisk to combine dressing and set aside.

Halve grape tomatoes. Trim green onions and cut crosswise into ¼-inch pieces at an angle; place both in a large bowl and set aside.

Cut snap peas crosswise into ¼-inch pieces at an angle. Trim zucchini, halve lengthwise, and cut crosswise into ¼-inch-thick half-rounds.

Heat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add peas, zucchini, and salt. Cook, stirring occasionally, until golden brown, about 6 minutes.

Meanwhile, peel and mince garlic.

Remove peas and zucchini to the bowl with the tomatoes. Return the skillet to medium-high heat, add more oil, and swirl to coat the bottom.

Working in batches if necessary, add shrimp, garlic, salt, and pepper to the skillet. Cook, stirring often, until cooked through and slightly golden, about 5 minutes; remove from the heat.

Meanwhile, halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.

To serve, divide mixed greens between plates; top with shrimp, vegetables, avocado, and dressing. Enjoy!

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