Description
This Pesto Shrimp Salad with Lettuce is made with pesto, vinegar, parmesan cheese, butter, shrimp, goat cheese, lemon, and all tossed in chopped romaine.
Ingredients
Scale
- 1 pound shrimp
- 4 slices prosciutto
- 1 cup prepared pesto
- 1/4 cup apple cider vinegar
- Juice of 1 lemon
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons butter
- 1/4 cup goat cheese
- 3 cups chopped romaine lettuce
Instructions
- Preheat the oven to 375°F and place the prosciutto on a baking sheet with parchment paper. Bake for 8-10 minutes. Set aside on a cooling rack to cool. When the prosciutto cools, it should be able to crumble.
- Combine the pesto, vinegar, lemon juice and parmesan cheese and whisk. Add half of it in a bowl with shrimp. Save the other half.
- Heat up the butter on another skillet for the shrimp. With a slotted spoon, place the shrimp and then cook 2-3 minutes on each side, until pink and opaque.
- In a big bowl, add the chopped romaine, goat cheese, cooked shrimp, crumbled prosciutto and pour the rest of the dressing. Mix well and enjoy!
Notes
Make sure the prosciutto cools so it can become crusty and crumble easily.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
