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Warm Spring Shrimp Salad

A refreshing shrimp salad featuring our Artichoke Dip.

Ingredients

  • 2 jars Robert Rothschild Farm Artichoke Dip
  • 24 Jumbo shrimp, peeled, deveined
  • 4 Roma tomatoes, thinly sliced
  • 1 bag Spring mix or favorite greens
  • 1 bunch Basil, chopped fresh
  • 2 tsp. Garlic, chopped
  • 2 Tbsp. Olive oil
  • 1 tsp. Black pepper, cracked
  • Sea or kosher salt
  • Splash of white wine
  • Directions
    1. Butterfly the shrimp by splitting the back open. Sauté the shrimp in oil with garlic and pepper. When almost finished sauteing, add in basil, splash of white wine, and a pinch of salt. Shrimp is done when they turn opaque.
    2. Place shrimp on spring mix. Drizzle salad and shrimp with Artichoke Dip. Garnish with tomatoes.

Products used in this recipe

Artichoke Dip
Artichoke Dip
$8.99
   

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