Ingredients
½lbargentine shrimp,private selection, frozen
2tbspolive oil
1garlic,minced
½tspkosher salt
pepper,to taste
1tsplemon zest
4cupsmesclun greens
½cupquinoa,cooked
½cupcherry tomato,halved
½cupavocado,diced
¼cupchickpeas,roasted
2tbspscallions,sliced, white part only
1tbspshallot
2tbspapple cider vinegar
1tbsphoney
2tbspdijon mustard
kosher salt,to taste
pepper,to taste
½cupolive oil
Preparation
Add the shrimp to a mesh strainer set in a bowl of cool water, then let it sit for about 10 minutes to defrost.
In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
Heat a medium pan over medium heat. Add the shrimp to the pan, then cook for about 1 minute on each side, until pink, opaque, and firm.
Remove from the pan, and set aside to cool.
In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper.
Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
Add the mesclun greens to a large bowl.
Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions.
Drizzle with the vinaigrette, then toss to combine.
Serve, and enjoy!
