Shelly's Recipe

Garden Salad with Garlic Shrimp

Category: Salad

1 pound peeled, deveined shrimp
4 garlic cloves, minced
Olive oil
2 heart Romaine lettuce, coarsely chopped
24 grape tomatoes, washed
1 cucumber, thinly sliced
16 Kalamata olives, pitted and quartered
2 carrot, shredded
1/2 small red onion, thinly sliced
4 slices farmers cheese, cubed
Freshly ground black pepper
Freshly ground coarse salt
Garlic powder
4 thin slices of sour dough baguette
Dressing of your choice

Preheat the oven to 400 degrees. Place the sliced bread on a baking pan. Drizzle with olive oil and sprinkle with garlic powder. Season with freshly ground salt. Bake in oven until crisp and browned, about 15 minutes.

Heat a skillet with olive oil. Add the shrimp and the garlic. Season generously with black pepper. Cook for four to five minutes, flipping occasionally, until shrimp turns pink. Remove from heat.

Arrange all the vegetables, olives and cheese on a plate. Add your choice of dressing. Top with cooked shrimp. Serve with two slices crostini on the side.