Ingredients
5ozspring greens
2cupstomatoes,diced, cut into bite-sized pieces
14ozartichoke hearts,drained, roughly chopped, quartered
½small red onion,peeled, thinly-sliced
½cuppine nuts,toasted
parmesan cheese,freshly-grated
8ozraw shrimp,peeled, deveined, thawed
1tbspItalian seasoning
salt
black pepper,freshly-cracked
1tbspextra-virgin olive oil
⅓cupextra-virgin olive oil
3tbspred wine vinegar
3tbsplemon juice,freshly-squeezed
1tspItalian seasoning
½tspkosher salt
½tspblack pepper,freshly-cracked
1garlic clove,pressed or minced
1tsphoney,optional
Preparation
Sprinkle the shrimp evenly on both sides with the Italian seasoning, and a few generous pinches of salt and pepper.
Heat the oil in a large sauté pan over medium-high heat.
Add shrimp, then cook for 4 to 5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque. Remove from heat.
Whisk the olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper, garlic and honey together until combined. Set aside.
Add the spring greens, tomatoes, artichokes, onions, pine nuts, tomatoes, shrimp and lemony vinaigrette together in a large bowl, then toss until evenly combined.
Serve garnished with extra Parmesan cheese and freshly-cracked black pepper, and enjoy!
