Still Eating Healthy - My Roasted Shrimp Salad

In an on-going effort to eat well and cook healthy, I made really good roasted shrimp on a bed of mixed greens and other fruits and veggies.  I used my signature oil/mustard/lemon juice/honey vinaigrette and the overall effect was delicious.  I don't think you need another side dish with this, but it can use some nicely toasted bread or pita.

Hint - When buying fresh shrimp, get the uncleaned vs. the cleaned - it'll provide a significant savings.  I couldn't believe that the cleaned shrimp was a whopping $16.99/lb vs. the uncleaned which was a mere $6.99/lb at Whole Foods.  It takes an extra 15 minutes to clean and devein, but it's worth it.

Foodista's Roasted Shrimp Salad (serves 2)

1 lb of fresh shrimp (uncleaned)

Olive oil

Salt and coarse pepper to taste
Mixed greens such as arugula, radicchio, fresh baby spinach
1/2 red pepper, coarsely chopped

1/2 or a whole golden delicious apple, peeled and coarsely chopped

2 pieces of fresh mozzarella cheese, cubed into 1/4" pieces
Handful of dried cherries, halved
My signature dressing

Directions:
Preheat oven to 425 degrees.

Peel and devein shrimp and then coat in olive oil (about 2 tbs).  Season with salt and pepper and then mix thoroughly with your hands until well incorporated.  Place on foil-lined baking sheet and put in oven for about 5 minutes or until the shrimp turns pink.

In the meantime, prepare the salad by tossing the greens with the peppers, apples, cheese, cherries and then finally the dressing.

When the shrimp is done, place on top of the greens and enjoy.  As I mentioned, a crusty piece of bread or a pita might be tasty with this.  Bon appetit.