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Ingredients
| raw shrimp: 0.5 lb |
| olive oil: 2 tsp |
| garlic: 2 cloves |
| chicken broth: 2 tsp |
| white wine vinegar: 2 tsp |
| dried thyme (ground): 2 tsp |
| spinach: 1 cup |
| endive (escarole): 1 head |
Shrimp on greens with garlic vinaigrette
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Sprinkle lightly with salt and black pepper.
2. In small saucepan heat oil and garlic over low heat for 5 minutes to infuse the oil with the garlic flavor. Whisk in wine, vinegar, and thyme. Keep warm over very low heat.
3. Meanwhile, heat a grill pan over medium-high heat. Add shrimp; cook for 3 to 5 minutes or until shrimp are opaque, turning once halfway through cooking.
4. In a large bowl combine chicory, spinach, and endive. Add warm garlic mixture; toss gently to coat. Divide among 4 serving plates. Top with grilled shrimp and Parmesan cheese. Makes 4 servings.