I know I should totally be in that resolution, gun-ho, go-getter, what diet am I trying mode. But I’m honestly still stuck in that ‘all I want to do is lounge and eat snacks all day’ mode. I’m blaming New Year’s Day being on a Sunday and me starting with a Monday off from work this week. It really felt like another holiday week, didn’t it?!
When I’m feeling this lazy and lethargic, my go-to for dinner is shrimp. Because you can easily buy and prep shrimp the same evening you are cooking it, cook in ~10 minutes and feel really good about eating it…as long as you don’t add a giant bowl of spaghetti, although I wouldn’t judge.
This shrimp is so super simple. I just toss it in olive oil, and sprinkle with happy pinches of salt and pepper. Then into a 400 degree oven on a sheet pan lined with parchment paper.
While these beauties are in the oven, I prep the salad. Romaine hearts, bell peppers, tomato, kalamata olives, and feta cheese are all placed in a bowl (or on a make-shift salad board like in these pics). Then just add the gorgeous, roasted shrimp on top.
Now from here, you could use any vinaigrette you prefer, but I would recommend something in the red wine vinaigrette family. I’ve also included my favorite red wine vinaigrette recipe below, which starts with a Greek herb blend from Local Spicery, a local Marin County spice shop operated by a husband and wife team. I fell in love with their spices at one of our local farmer’s markets and just can’t get enough. I never used to be into spice blends, always wanting to create them myself. But many of the Local Spicery spice blends are now staples of our pantry!
This salad was seriously delish and while my mind, body, and soul have felt a little lazy this week, this little meal definitely perked me up! Amazing how nourishment can do that.
Thank you all for continuing to share this little corner of the world with me!
- 1 lb. fresh large shrimp (20 count), peeled and deveined
- 2 romaine hearts, rinsed and chopped
- 1 red bell pepper, seeds removed and chopped
- 1 green bell pepper, seeds removed and chopped
- 2 roma tomatoes, quartered or chopped
- ¼ cup of pitted kalamata olives, whole or halved
- ¼ cup of crumbled feta cheese
- For the dressing:
- 2 tablespoons Hestia spice from 'Local Spicery', a combination of garlic, onion, pepper, tomato, mustard, basil, and oregano
- 4 tablespoons water
- ½ cup red wine vinegar
- ½ cup olive oil
- Preheat the oven to 400 degrees.
- Place shrimp on a rimmed sheet pan lined with parchment paper. Drizzle with olive oil, sprinkle with fresh ground salt and pepper, and toss to coat. Place in oven for ~10 minutes, until the shrimp is pink all over.
- While the shrimp is baking, place the romaine lettuce, in a bowl, then top with the bell peppers, tomatoes, olives, and feta cheese. Top with the roasted shrimp.
- To make the dressing: Rehydrate the Hestia spice in water for 5 minutes. Then add to ½ cup of red wine vinegar and stir. Drizzle in ½ cup olive oil, while whisking.