Roasted Shrimp Salad with Summer Tomato Vinaigrette – Oregano
Its easy to serve up a whole platter of veggies and shrimp during the dog days of summer – and then let others help themselves to the bounty of color and flavor. This recipe is a super easy fix for dinner, with super star seasonal ingredients roasting in the oven and topping fresh crunchy greens. The salad dressing is one of our favorites, using a tomato in the dressing instead of the salad itself!
The oregano brings vitamins A, C, E, and K, as well as fiber, folate, iron, magnesium, vitamin B6, calcium, and potassium to the recipe. It also has anti-inflammatory properties that help combat as osteoporosis and arteriosclerosis.
1 LB Green Beans (or Asparagus)
2 TB Extra Virgin Olive Oil, divided
1 TB Dried Oregano, divided
Sea Salt and Freshly Ground Black Pepper to taste
2 LBS Small or Salad Shrimp, peeled and deveined
1 Large Fennel Bulb, thinly sliced
½ Cup Thinly Sliced Red Onion
½ Cup Capers
6 Cups Fresh Baby Spinach
1 Recipe Summer Tomato Vinaigrette
Step One Preheat the oven to 400F. Toss the green beans with 2 Tsp oil, and 1 Tsp dried oregano. Spread them out on a sheet pan and sprinkle lightly with salt and pepper. Toss the shrimp with the remaining oil and oregano. Spread them out on 2 sheet pans and sprinkle lightly with salt and pepper. Place the pans in the oven. The shrimp will take about 5 minutes to cook through. (Check to see if they are opaque and pink.) The green beans will be roasted in 10 – 12 minutes. Set aside to cool before adding to the salad.
In a large salad bowl, add the fennel, red onion, capers and spinach. Toss together and add the roasted shrimp and green beans. Drizzle with the dressing and toss again.
Summer Tomato Vinaigrette
2 TB Extra Virgin Olive Oil
1 TB Rice Vinegar
1 TB Lemon Juice
1 Tsp Sea Salt
½ Tsp Freshly Ground Black Pepper
1 Tsp Dijon Mustard
1 Large Ripe Tomato, seeded and finely chopped
Shake all the ingredients together in a jar.