Nothing could be simpler than this salad of shrimp and mushrooms over greens. With summer nearly here, it’s the perfect quick weeknight dish to allow plenty of time for a walk after dinner, or work in the yard or garden.
The elements cook separately, then unite with the dressing quickly to warm in the skillet. The whole is poured still hot over the greens. It is a very light meal, so bigger eaters might want to increase the amounts or cut the number of servings (in my house this would serve just two).
Shrimp and Mushroom Wilted Salad
Yield: 4 servings
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4 tablespoons extra-virgin olive oil
1 clove garlic, crushed
1 package (8 ounces) sliced mushrooms
1/2 teaspoon salt
Juice of 1 lemon
Freshly ground pepper
1 pound large shrimp, peeled and deveined
2 tablespoons rice vinegar
4 cups romaine or bibb lettuce, torn into bite-size pieces
1 package (8 ounces) small fresh mozzarella balls, quartered, see note
Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add garlic; cook, stirring, until garlic becomes fragrant, about one minute. Add mushrooms and 1/4 teaspoon of the salt; cook, stirring occasionally, until mushrooms soften and begin to brown, about 5 minutes.
Meanwhile, prepare a grill or broiler for high heat. Mix together lemon juice and remaining 3 tablespoons of the oil in a small bowl; add remaining 1/4 teaspoon of the salt and pepper to taste.
Place shrimp on skewers or on a baking sheet if broiling; brush with lemon juice-oil mixture, reserving any extra. Cook until pink on one side, about 1 minute.
Turn; cook until pink on the other side, about 1 minute.
Add shrimp to the mushrooms in the skillet.
Add rice vinegar and remaining lemon juice mixture; heat 2 minutes.
Pour contents of skillet over lettuce in a large bowl; toss gently to coat lettuce. Divide among 4 plates; top each with mozzarella.