- 1/2 lb fresh medium shrimp, peeled and deveined
- salt and pepper
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 cup cherry tomatoes
- 1/4 cup crumbled feta cheese
- 5 oz spring mix salad
- Erin's Salad Dressing
Sprinkle the shrimp with salt and pepper. Heat oil in large non-stick skillet over medium heat. Add shrimp and garlic; saute 3-4 minutes or just until shrimp turn pink. Remove from skillet, and keep warm. Add tomatoes to skillet; cook 3 minutes or until tomatoes begin to burst. Remove from heat. Toss shrimp with salad, tomato mixture, dressing, and top with feta cheese. Makes 2 servings.