4 servings
12 ounces Contessa Medium Uncooked Tail-off Shrimp
1 bag of Romaine Lettuce, pre-washed
1 cup chopped walnuts
4 tablespoons white sugar
4 tablespoons cinnamon
2 Granny Smith Apples, cut into slices
8 ounces feta cheese crumbles
3/4 cup Balsamic Vinaigrette Dressing
1 tablespoon vegetable oil
In a small non-stick skillet mix walnuts, sugar and cinnamon. Cook on medium high heat for 5 minutes, stirring occasionally.
Take walnuts off heat.
Place the vegetable oil in a medium non-stick skillet on high heat.
Add shrimp and cook for 4 minutes.
Toss in 1/4 cup balsamic vinaigrette dressing. Cook for an additional minute.
Take shrimp off heat.
In a large mixing bowl, toss 1/2 cup vinaigrette dressing into the lettuce.
Divide lettuce onto 4 plates.
Surround each salad with 1/2 Granny Smith Apple.
Sprinkle 1/4 cup of the chopped walnuts and 2 ounces of feta cheese on top of each salad.
Top each salad with 4 ounces of shrimp and enjoy.
Posted on 09/29/2015 at 12:56 AM
