Ingredients:

  • 1/2 cup Extra Virgin Olive Oil (EVOO)
  • 1/4 cup Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey or Maple Syrup
  • 1 tablespoon Shallot, finely minced
  • 1 tablespoon Fresh Dill, chopped
  • 1 tablespoon Fresh Parsley, chopped
  • 1/2 teaspoon Kosher Salt, plus more to taste
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 lb Jumbo Shrimp (16/20 count), peeled and deveined
  • 1 tablespoon EVOO or Butter (for sautéing)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Smoked Paprika (Optional)
  • 6 cups Mixed Greens (Spring Mix, Romaine, or Arugula)
  • 1 (12 oz) jar Marinated Artichoke Hearts, drained
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/2 medium English Cucumber, diced or thinly sliced
  • 1/4 cup soft Goat Cheese, crumbled (Optional)
  • 1/4 small Red Onion, thinly sliced

Instructions:

  1. Combine Acids and Seasonings: In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey/maple syrup, minced shallot, salt, and pepper.
  2. Emulsify: Slowly drizzle in the 1/2 cup of EVOO while constantly whisking vigorously (or shake the jar vigorously). The dressing should thicken slightly.
  3. Finish and Set Aside: Stir in the fresh dill and parsley. Taste and adjust seasoning. Set the dressing aside at room temperature.
  4. Season Shrimp: Pat the shrimp very dry. Toss them with garlic powder, smoked paprika, salt, and pepper.
  5. Sauté: Heat 1 tablespoon of EVOO (or butter) in a non-stick pan over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary). Cook for 2–3 minutes per side until pink and opaque. Transfer to a plate and let them cool for 5-10 minutes.
  6. Dress the Protein: Transfer the slightly cooled shrimp to a medium bowl. Drizzle 2–3 tablespoons of the prepared vinaigrette over the shrimp and toss gently to ensure the shrimp absorbs the lemon flavour.
  7. Prep the Base: In the large salad bowl, combine the mixed greens, halved tomatoes, diced cucumber, drained artichoke hearts, and sliced red onion.
  8. Dress the Salad: Pour roughly half of the remaining vinaigrette over the greens mixture. Toss gently but thoroughly to coat the leaves.
  9. Final Presentation: Arrange the dressed greens onto serving plates. Top generously with the marinated, pre-dressed shrimp. Sprinkle the salad with the crumbled goat cheese. Serve immediately, passing the extra vinaigrette at the table.