Kitchen Collage of Vail Valley

Warm Summer Shrimp Salad

2 Jars

Robert Rothschild Artichoke Dip

Related Products

jumbo-size Shrimp, peeled, deveined

Roma tomatoes, thinly sliced

1 Bag

Spring mix or favorite greens

1 Bunch

Basil, fresh, chopped

2 Tsp.

Garlic, chopped

2 Tbsp.

Extra virgin olive oil

1 Tsp.

Black pepper, cracked

Sea or kosher salt

Splash of white wine, if desired

Butterfly the shrimp by splitting the back open. Saute the shrimp in oil with garlic and pepper. At the end, add in basil and splash of white wine. Add pinch of salt. Shrimp is done when they turn opaque. Place shrimp on spring mix. Toss salad and shrimp with Artichoke Dip. Garnish with tomatoes.

Salad Recipes

Warm Summer Shrimp Salad