Lunch: Roasted Shrimp & Veggie Salad

Preparing lunch should b easy and mouth-watering, don’t you agree?  Well, thanks to Mercedes Sandoval you get just that with this delicious Roasted Shrimp & Veggie Salad.  Mmm, I so can not wait to try this salad over the weekend. Lois

Roasted Shrimp Veggie Salad

 

This Roasted Shrimp And Veggie Salad Is Perfect For A Filling Lunch

Servings: 2

INGREDIENTS

1 cup cherry tomatoes, sliced
1 cup carrots, shredded
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 pound shrimp
Olive oil
Chili powder
Oregano
Salt
Pepper
Lime juice
Large handful of mixed greens

Chili Lime Vinaigrette Dressing:
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
Salt, to taste
Pepper, to taste

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Add cut vegetables to a baking sheet lined with parchment paper. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
3. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
4. Mix dressing ingredients together in a small bowl.
5. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
6. Serve and enjoy!

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