Mediterranean Grilled Shrimp Entrée Salad

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This indulgent and scrumptious salad is full of Mediterranean ingredients that are guilt-free and nutritious.

Course: Dinner, Lunch, Salad

Cuisine: Mediterranean

Keyword: Gluten-Free, Quick and Easy, Seafood

Servings: people

Calories: 390kcal

24 jumbo shrimp (about 1-1/2 pounds), shelled & deveined
1/2 teaspoon salt plus more for sprinkling on the griddle
8 cups arugula
24 sun-dried tomatoes from a jar, preserved in oil
2 fennel bulbs shaved with the use of a mandoline or sliced as thinly as possible with a sharp knife
24 cherry tomatoes fresh, halved
2 lemons zest only
1/4 teaspoon pepper
2 teaspoons fennel seeds optional
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar

Over medium-high heat, place an oven-top griddle or a heavy-bottomed saucepan with then sprinkle it with salt. Grill the shrimp and brown both sides. Set them aside.
Distribute the arugula on the plate then add the fennel, sun-dried tomatoes, and fresh tomatoes.
Place the grilled shrimp on top then sprinkle with the lemon zest, fennel seeds, salt, and pepper.
Dress with the extra virgin olive oil and balsamic vinegar.

SmartPoints (Freestyle): 11