I’m totally down for easy-throw-together meals. Effort isn’t always something I’m willing to put forth, and I honestly don’t trust many restaurants and am def not a fan of premade meals, except for frozen pizza – I love that.
So that makes salads a pretty much all-around winner meal in my book.
They always make me feel like I’m being healthy and with so many different ingredients to add, it never gets boring.
The shrimp are the star of this dish, obviously. They’re pan grilled with salt and pepper, then tossed in a basil garlic butter sauce. Yes, it’s as amazing as it sounds.
The salad is dressed with champagne vinegar, a recent new purchase I’m eager to try with a bunch of different recipes (got any tips?), extra-virgin olive oil, dijon mustard, and lemon juice. Simple.
I thought about adding cheese, but opted for grilled avocado instead. Great choice.
I know this isn’t much of a recipe but, I must share with you the shrimp recipe and technique – its a great way to avoid burnt garlic. And according to Ina, nobody likes a taste of burnt garlic. So there.
Garlic Shrimp Salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (1/4 cup)
- 6 garlic cloves, finely chopped
- 3 teaspoons chopped basil (I used 3 frozen cubes of chopped basil from Trader Joes)
- 2 tablespoons salted butter
- Pinch of salt and pepper
Melt everything together in a small saucepan over medium low heat, stir occasionally and cook for 10 mins.
Toss the grilled shrimp in the sauce.