FOR THE SHRIMP:
2 hearts romaine, chopped
20 large uncooked shrimp, peeled, tails-on
1/4 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic salt
1/2 fresh-ground pepper
FOR THE DRESSING:
1/4 cup plain Greek Yogurt
1/4 cup almond milk
1 tablespoon apple cider vinegar
2 tablespoons olive oil
2 stalks green onions, chopped
1/4 cup fresh cilantro
1 clove garlic
salt and pepper to taste
Directions
Preheat oven to 400 degrees. Place shrimp on a large parchment-lined baking sheet, drizzle with olive oil and garlic. In a small bowl, stir together red pepper flakes, paprika, onion powder, garlic salt, and pepper. Sprinkle over shrimp.
Roast shrimp in oven for 8-12 minutes, or just until they turn pink and curl into c-shapes. (They’ve overcooked when they begin to curl into o-shapes, so be sure to pull them out of the oven just as they finish cooking!)
In a blender or small food processor, combine all dressing ingredients together until smooth and creamy. Toss over chopped romaine. Top with cooked shrimp. Enjoy!
Nutrition Facts
Yields: 4 servings
Serving Size: 1 cup
Calories: 293
Total Fat: 23 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 46 mg
Sodium: 251 mg
Carbohydrates: 15 g
Dietary Fiber: 5 g
Sugars: 8 g
Protein: 11 g
