Caitlin Bensel
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 1 (serving size: about 3 cups)

Shrimp is a wonderful weeknight protein choice since it cooks quickly. It pairs nicely with the fresh greens and charred corn and tomatoes in this main-dish salad.

How to Make It

Step 1

Toss the shrimp, lemon juice, olive oil, and garlic in a small bowl. Heat a large nonstick skillet over medium-high. Add the shrimp mixture, and cook until opaque, 3 to 4 minutes, stirring occasionally.

Step 2

Toss the arugula and spinach in a medium bowl. Top with the corn and tomatoes and shrimp. Drizzle with the dressing.

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