Shrimp and Green Bean Salad

By GrandmaFred

Ingredients

• Salad:
• medium-to-large cooked shrimp, 6-8 per serving
• crisp-tender cooked frozen or fresh green beans, 1/4 c. per serving
• cooked bacon slices, crumbled
• shredded Parmesan cheese
• sliced almonds
• romaine lettuce leaves
• Lemon viniagrette:
• 1/4 c. lemon juice
• 1/4 c. chopped flat-leaf parsley
• 2 cloves garlic, chopped
• 2 tsp. lemon zest
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/3 c. extra virgin olive oil

Details

Servings 2

Preparation

Step 1

If shrimp are frozen, thaw and pat dry. Remove tails.

Combine lemon viniagrette ingredients, slowly adding EVOO last while whisking together.

Arrange romaine on plates.

Combine shrimp and green beans with lemon viniagrette. Put mixture on plates on top of the romaine.

Sprinkle each salad with bacon crumbles, Parmesan and almonds.