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Pan Sear Garlic Herb Shrimp with Nicoise Salad

Serves: 4
Prep time: 10 mins
Cook time: 20 mins
Ingredients
Preparation

Salad

  • 1 package Pan Sear Garlic & Herb Butterflied Shrimp
  • 450 grams Small Potatoes, halved
  • 225 grams Green Beans, cleaned
  • 100 grams Mixed Lettuce
  • 1 cup Jarred Roasted Red Peppers
  • 1 cup Canned Artichoke Hearts
  • 1 each Lemon, sliced thin

Rose Vinaigrette

  • ¼ cup Rose Wine
  • 2 tbsp. Champagne or White Wine Vinegar
  • 2 tbsp. Honey
  • 1 tbsp. Dijon Mustard
  • 2 ea. Garlic Cloves, minced
  • ½ cup Olive Oil
  1. Prepare Pan Sear Shrimp according to the package instructions. Cook green beans alongside shrimp either in a saute pan on the stovetop or roasted in the oven on a sheet pan.
  2. In a small pot cover potatoes with water, bring to a boil and then turn to a simmer and cook just until tender throughout. Strain and cool potatoes.
  3. Prepare Rose Vinaigrette: Whisk together garlic, honey, mustard, vinegar, and rose. Slowly drizzle in olive oil while whisking.
  4. Toss potatoes, green beans and sliced tomatoes with rose vinaigrette. Artfully arrange large plate with butter lettuces and nicoise salad veggies. Top with fully cooked Shrimp.

Butterflied Shrimp Garlic & Herb