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On The Lighter Side: Shrimp Club Salad

Shrimp Club Salad

Happy Monday! Welcome back to the weekly grind. After yet another weekend of overindulgence I must say a salad definitely sounds wonderful right about now. Let’s see over the weekend I had a few things I probably shouldn’t have. On Friday I traveled to Baltimore and hung out with my sister at the Inner Harbor. We were able to catch plenty of happy hour specials for both food and drink. On Saturday I had a delicious steakhouse experience right in my own home; A delicious porterhouse and rib eye were grilled to perfection. In an effort to keep it somewhat light I put together a quick house salad with tomato, red onion, eggs, shredded cheese, and mixed greens.

Shrimp Club Salad

Today’s recipe was inspired by Everydqy Food’s Sarah Carey. I absolutely love her and everything that she does. She is truly a food rock star! I was binge watching recipe videos and stumbled across this one. I knew I had to try it because I literally wanted to eat the phone while I was watching. I ended up substituting a couple of items from the original recipe but I think it came out great. It was everything I hoped for and more lol. Instead of using chives I used green onions sliced super thin. I also substituted the rustic bread loaf for a croissant.
You can check out the original recipe Shrimp Club Salad I have included my version below. If you decide to try this recipe please let me know how it turns out or tag me on Instagram and Twitter by using #margaritasontherocks to share your photos!

Shrimp Club Salad


Shrimp Club Salad

Shrimp Club Salad

Ingredients

  • Salad
  • 2 cups of Mixed Greens (Iceberg and Arugula)
  • 1/2 lb of Shrimp
  • 1 Croissant Cubed
  • 1 Tbsp Olive Oil
  • 5 Slices Chopped Bacon (Cooked)
  • 1 cup of Cherry Tomatoes (Halved)
  • Dressing
  • 3 Tbsp of Lemon Juice
  • 1/4 cup Mayonnaise
  • Salt & Pepper
  • 1/4 cup of Chopped Green Onions

Instructions

  1. 1. Preheat oven to 400 degrees Fahrenheit.
  2. 2. Cut Croissant into cubes and place on a baking sheet. Drizzle bread cubes with olive oil and bake for 8 minutes making sure to rotate about halfway through.
  3. Place lettuce and mixed greens in a bowl and set aside.
  4. 3. Cook bacon until done and set aside on a paper towel to drain.
  5. 4. Cook Shrimp until pink in a pot of boiling water.
  6. 5. Remove shrimp once cooked and place in the refrigerator to cool.
  7. 6. Chop tomatoes and bacon; set aside.
  8. 7. Mix mayo, lemon juice, salt & pepper, and green onions with a whisk or spoon until well combined.
  9. 8. Assemble salad; add tomatoes, bacon, croutons, and shrimp. Add dressing and toss until evenly distributed.
  10. 9. Plate and Enjoy!

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Shrimp Club Salad

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