Herbed Shrimp Salad with Heirloom Tomatoes and Feta

Salads are pretty much a daily happening in my life.  I love salads.  For many reasons.  And I find that salads I make at home are 9 out of 10 times better than any restaurant salad.  One of the reasons I love salads is because every salad is different.

Herbed Shrimp Salad with Heirloom Tomatoes and Feta is a total winner of a salad.  We haven’t had shrimp in a while so it was extra delicious – not to mention it was wild caught off the NC coast.  There is nothing better than fresh, local seafood.

The shrimp are quick marinated in a mix of ingredients that took a whirl in the food processor:  parsley, oregano, EVOO, red wine vinegar, salt, pepper and honey.

The salad greens are a mix of baby lettuces plus sliced radicchio and homegrown fennel.  The greens are tossed in half of the mixture from above.

I pan seared the shrimp until cooked through but still tender.

Each bed of lettuce was topped with sliced baby heirlooms (local!), feta cheese and shrimp.

We LOVED this salad.  Fresh and absolutely delicious.

 

 

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