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Strawberry Shrimp Arugula Salad with Feta, Almonds & Herb Vinaigrette.

  • ½ cup
    almonds, sliced
  • 2 (5 oz) pkgs
    baby arugula
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 cloves
  • 1 small bunch
    green onions (scallions)
  • 2
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 2 (16 oz) pkg
    black pepper
    Dijon mustard
    extra virgin olive oil
    pure maple syrup
    red wine vinegar
  • 1
    Drain shrimp in a colander and rinse under cold water until there are no more ice chunks. Spread out on a clean towel and pat dry.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 2
    Wash and dry the fresh produce (skip the arugula if it came pre-washed).
    2 (5 oz) pkgs baby arugula
    2 (16 oz) pkg strawberries
    1 small bunch green onions (scallions)
    2 lemons
  • 3
    Trim off the stem ends and slice the strawberries; add to a large salad bowl along with the arugula.
  • 4
    Trim off and discard the ends of the green onions and cut crosswise into ¼-inch pieces at an angle; add to the bowl with the strawberries and toss to combine.
  • 5
    Juice lemon into a small bowl; add oil, Dijon, vinegar, maple syrup, and spices. Whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    4 tsp Dijon mustard
    4 tsp red wine vinegar
    4 tsp pure maple syrup
    ½ tsp dill
    ½ tsp basil
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Preheat a large skillet over medium-high heat.
  • 7
    Peel and mince garlic.
    2 cloves garlic
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 9
    Add the shrimp and garlic to the skillet; cook until shrimp are opaque, 1-2 minutes per side. Once done, transfer to a plate.
  • 10
    To serve, divide the salad between the plates, top with feta, sliced almonds, and shrimp. Drizzle with dressing and enjoy!
    1 (4 oz) pkg crumbled feta cheese
    ½ cup almonds, sliced