1 1/2cupsshrimpraw, cleaned, deveined, and shelled
4cupsmixed salad greens
1/4cuproasted red peppersfrom jar or homemade
1cupcherry tomatoeshalved
1/2teaspoonextra virgin olive oil
1/4teaspoonkosher or sea salt
1/4teaspoonblack pepper
1/2cupfeta cheeselow-fat, cubed or crumbled
1/2cupparsleycoarsely chopped
Instructions
Preheat oven to 375 degrees.
Place 2 oven-safe bowls on a baking sheet. Spray bowls with cooking spray or lightly coat with olive oil. Press each tortilla or wrap to fit inside each bowl. Bake for 15 minutes or until golden brown. Allow to cool slightly before removing from bowls.
Meanwhile, add balsamic vinegar to a small saucepan over medium heat. Allow to cook for 8 minutes or until vinegar becomes syrupy and coats the back of a spoon when dipped.
Bring a salted saucepan of water to a boil. Add shrimp and cook for two minutes. Drain and then place the colander with shrimp in an ice water-filled bowl to cool, for about 15 seconds. Remove from bowl.
Toss salad greens, roasted peppers, and cherry tomatoes in olive oil, salt, and pepper. Top with feta cheese and shrimp. Drizzle with reduced balsamic vinegar. Sprinkle with chopped parsley and serve. Enjoy!