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COOK TIME

10 Minutes

PREPARATION TIME

15 Minutes

INGREDIENTS

• 1 pound jumbo shrimp (16–20), peeled and deveined
• 1 item Salt and pepper to taste
• 6 item sprigs fresh rosemary, plus 1 sprig chopped fine
• 1 tablespoon smoked paprika
• 1 tablespoon olive oil
• ¼ cup balsamic vinegar
• ¾ cup olive oil
• 1 item container premixed spring salad greens
• 1 cup carrot, shredded into ribbons with a peeler
• ½ item red bell pepper, thinly sliced
• 2 item scallions chopped on the bias

PREPARATION

Preheat oven to 400°F. In a large bowl season the shrimp with the salt and pepper, chopped rosemary and smoked paprika. Skewer the shrimp onto the rosemary sprigs and place on a sheet tray. Drizzle with olive oil. Place the shrimp in the oven, and roast for about 10 minutes or until shrimp are pink in color, firm and curled. Meanwhile, in a small bowl whisk together the balsamic vinegar and olive oil until completely combined; set aside. In each serving bowl place one handful of spring mix and a portion of the shredded carrots, bell peppers and scallions. Drizzle with 2 tablespoons of the balsamic dressing on top. Remove the skewers from the oven and serve one skewer each atop the salad.

YIELD

6 Serving/s

Nutritional Information

Per serving: 318 calories, 11 grams carbohydrate, 112 milligrams cholesterol, 24 grams fat, 13 grams protein, 149 milligrams sodium.