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–+ servings

Mesclun Salad with Raspberry Vinaigrette and Shrimp Hearts

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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 45 minutes
Course Main Dishes, Salads and Dressings
Servings 4
Calories 170 kcal

Nutrition

Calories: 170 kcalCarbohydrates: 7 gProtein: 13 gFat: 18 gSaturated Fat: 6 gCholesterol: 55 mgSodium: 62 mgFiber: 4 gSugar: 6 gVitamin A: 18.425 IUCalcium: 29 mgIron: 8 mg

Ingredients
  

  • 24 whole large fresh shrimp peeled and deveined
  • 2 tbsp raspberry wine vinegar
  • 1 dash lemon juice
  • 1 dash sweetener
  • 1 pinch pepper
  • 4 tbsp extra-virgin olive oil
  • ¼ cup raspberries
  • 8 oz mesclun or a mixture of radicchio romaie, bibb or redd leaf lettuce

Instructions 

  • Steam the shrimp for 2 to 3 minutes and set aside.
  • Place a handful of salad greens on individual plates. To arrange the shrimp as hearts, take 2 shrimp and place them head to head and tail to tail. Place 3 shrimp hearts, or pairs, around each salad.
  • In a small bowl, combine the vinegar, lemon juice, sweetener, and pepper and whisk in the oil. Add the berries to the dressing and stir. Dress and serve individual salads garnished with edible flowers if available.
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