Lemon Pepper Shrimp Salad
Servings 4
Ingredients
Garlic herb croutons
- 5 thick slices French loaf cut into small cubes
- ¼ cup olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon Italian seasoning
Creamy feta yogurt dressing
- ½ cup Greek yogurt plain
- 3 ounces crumbled feta cheese
- ¼ cup buttermilk
- juice of ½ lemon
- 3 tablespoons olive oil
- 2 tablespoons fresh dill
- 1 garlic clove
- salt and pepper
Lemon pepper shrimp salad
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil divided
- zest of 1 lemon
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of ½ lemon
- 2 little gem lettuce heads leaves torn
- 3 bunches frisee torn
- ½ cup crumbled feta
- 2 Persian cucumbers chopped
- 1 small red onion finely chopped
- ¼ cup chopped parsley
- freshly cracked black pepper
Instructions
- Preheat oven to 325 degrees F.
- Toss cubed bread with olive oil, granulated garlic, and Italian seasoning. Spread bread in an even layer on a baking sheet and bake for 15-20 minutes or until croutons are golden brown and toasted. Toss croutons halfway through baking.
- Meanwhile, make salad dressing. Combine yogurt, feta, buttermilk, lemon juice, olive oil, dill, and garlic in a blender. Puree until smooth. Season with salt and pepper and set aside.
- Toss shrimp with 1 tablespoon olive oil, zest of 1 lemon, granulated garlic, salt, and pepper. Heat 1 tablespoon oil a large saute pan over high heat and add shrimp, making sure not to overcrowd the pan. Cook shrimp until pink and firm, about 4-5 minutes. Remove from heat.
- Assemble salads. Portion little gem lettuce and frisse into bowls and top with chopped cucumbers and chopped red onion. Lay shrimp on top and top with chopped parsley, crumbled feta, and croutons. Sprinkle freshly cracked black pepper on top and serve with creamy feta yogurt dressing.
Notes
The croutons and creamy feta yogurt dressing can be prepared up to 3 days in advance. Store croutons in an airtight container at room temperature.