1 lb shrimp, shells removed and deveined (I used extra large shrimp here)
1 tbsp extra virgin olive oil
juice from 1 lemon
½ tsp salt
¼ tsp pepper
2 cloves garlic, minced
16 oz bag lettuce (use you're favorite! I went with a kale and cabbage blend!)
½ cup crumbled feta
¼ cup toasted and salted sunflower seeds
Creamy Roasted Garlic Dressing
1 head roasted garlic
3 tbsp light mayo
1 tsp salt
½ tsp pepper
⅓ cup extra virgin olive oil
1 tbsp white wine vinegar
In a large zip top plastic baggie, add in the shrimp, olive oil, lemon juice, salt, pepper and minced garlic. Squish around until all the shrimp are coated in the marinade. Allow to sit in the fridge for at least 1 hour.
Pre heat your oven to 400 F.
While the oven pre heats, make the Creamy Roasted Garlic Dressing. Place all dressing ingredients in the bowl of a food processor or blender. Process until completely smooth and combined - about 20-30 seconds. Taste and adjust for seasonings as necessary.
Lay out the shrimp on a sheet try in one layer - make sure they do not over lap. Roast for about 8-10 minutes or until shrimp have just begun to curl into themselves and the flesh is pink.
Toss salad greens with dressing. Portion into bowls and top with 4-5 roasted shrimp, crumbled feta and toasted sunflower seeds. Enjoy!