Shrimp Scampi Fresh Salad 
Whoever said “Simple is Best” was talking about THIS shrimp salad for sure!
It’s such a simple recipe, yet it’s also super tasty!
The crisp fresh Romaine, combined with the buttery garlic shrimp, a sprinkle of shredded Parm, then drizzled in a light burst of lemon…Light and Fresh, plus super satisfying!
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste bright and fresh.
Here’s How To Make Your Own Ghee:
4 servings
Ingredients:
- 2 Tbsps clarified butter or ghee
- 4 fresh garlic cloves, minced
- 1-1/2 lbs raw shrimp, peeled and deveined
- 4 Tbsps fresh parsley, chopped
- 8 cups Romaine lettuce, chopped
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup Parmesan cheese, freshly shredded
- 2 Tbsps freshly squeezed lemon juice
- sea salt and ground pepper, to taste
- fresh lemon wedges, to serve
Instructions:
In a large skillet, over medium-high heat, melt your clarified butter or ghee.
Add in the garlic and saute for 1 minute. Add in your raw shrimp and cook for 3-4 minutes, or until pink and opaque.
Remove your skillet from the heat and stir in the parsley. Allow shrimp to cool, then season with sea salt, and pepper to your taste.
Meanwhile, in a large serving bowl add your romaine lettuce, tomatoes, Parmesan cheese, fresh lemon juice, sea salt and pepper.
Toss well to combine. Top with the shrimp scampi and all the delicious juices from the pan.
Serve your salad immediately with lemon wedges and enjoy! Do not refrigerate, as the ghee will solidify.
Enjoy!
Rachel
Ingredients
- 2 Tbsps clarified butter or ghee
- 4 fresh garlic cloves, minced
- 1-1/2 lbs raw shrimp, peeled and deveined
- 4 Tbsps fresh parsley, chopped
- 8 cups Romaine lettuce, chopped
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup Parmesan cheese, freshly shredded
- 2 Tbsps freshly squeezed lemon juice
- sea salt and ground pepper, to taste
- fresh lemon wedges, to serve
Instructions
- In a large skillet over medium high-heat melt your clarified butter or ghee.
- Add in the garlic and saute for 1 minute. Add in your raw shrimp and cook for 3-4 minutes, or until pink and opaque. Remove your skillet from the heat and stir in the parsley. Allow shrimp to cool, then season with sea salt, and pepper to your taste.
- Meanwhile, in a large serving bowl add your romaine lettuce, tomatoes, Parmesan cheese, fresh lemon juice, sea salt and pepper. Toss well to combine. Top with the shrimp scampi and all the delicious juices from the pan.
- Serve your salad immediately with lemon wedges and enjoy! Do not refrigerate, as the ghee will solidify.
- Enjoy!
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