After a long day of golf on Monday, I made the easiest shrimp salads for dinner. We were all tired and didn’t feel like going out. There are tons of great restaurants in Charleston, but sometimes staying home trumps all.
I can honestly say “these tasted better than the salads we had the night before.” I’m not a fan of overly salted salads and the sports pub we ate at killed the safe sodium levels. I don’t think I’ll ever buy store brand dressing again. My mom isn’t a salad lover like me, and she was going nuts over the salad. It was super filling and full of flavor. Since salad is light, I added a “heavy” ingredient. SHRIMP & BUTTER! That was my dad’s favorite part. My dad has lost twenty pounds and I am so proud of him. He looks great.
Scampi Ingredients: 5 cups medium sized shrimp (uncooked, tail off, deveined), 1/4 cup butter or ghee, 1 tablespoon garlic powder, 1/4 cup shredded parmesan.
Salad Ingredients: Roma tomatoes, romain lettuce, iceberg lettuce, dried cranberries, croutons, cucumber, and parmesan.
You can make so many different flavored dressings with balsamic vinegar and olive oil. The one I made the other night had balsamic, olive oil, honey, chives and garlic powder. I don’t measure anything, I just taste test until it’s the perfect flavor.
In a frying pan heated on high, melt butter.
Add shrimp, garlic powder, and 1/4 cup shredded parmesan cheese.
Cook shrimp in the garlic parmesan butter until pink.
Add shrimp to another bowl and allow it to cool for salads. You can drain the garlic parmesan butter.
I added the salad ingredients to a large bowl.
To make the salad even, I added a serving of the tossed salad in a mixing bowl and mixed it with the dressing. The balsamic and olive oil separate so you’ll want to shake well or stir well. After mixing the two together, I added it to a cold dinner plate.
I was a stuffed turkey after this salad. The shrimp was tasty and easy to make. I love meals with little ingredients.