I love it when success is delicious!!  I told you about my seafood meals while I was on vacation in Orlando. One meal I particularly enjoyed was the Omnivore Salad with rosemary shrimp at “T-Rex”, a restaurant in downtown Disney.  I liked it so much I was motivated to recreate that salad once I got home!

Below is my knock-off version of the “T-Rex” salad.  The recipe makes two large salads and can be made in less than twenty minutes from start to finish! It is a little different from the salad I had at “T-Rex” because I made this version with warm shrimp instead of cold.  And my version makes two delicious salads for much less than the cost of ordering one salad out at the restaurant. Serve the salad with some crusty French bread and use the extra garlic butter from cooking the shrimp as a dipping sauce.  Balsamic vinaigrette is a perfect compliment to this salad, but you almost don’t need it because the salad is so flavorful on its own.  Give it a try and let me know what you think.

The Anytime Omnivore Salad

Cooking time: 20 minutes   Servings: 2 large salads

• 1 (12 oz) carton SeaPak® Shrimp Scampi
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary, chopped)
• 1/2 cup pecan halves
• 3 tablespoons real maple syrup
• Dash garlic salt
• Dash nutmeg
• 1 head of lettuce, chopped
• 6 large strawberries, hulled
• 2 tablespoons dried cranberries
• 2 oz goat cheese, crumbled
• Crusty French bread (optional)

PREHEAT oven 450 degrees.

PLACE frozen shrimp in single layer in a glass baking dish.  Sprinkle chopped rosemary over top.  Bake for 15-18 minutes or until shrimp are fully cooked.

PLACE pecan halved in a small baking dish.  Pour maple syrup over top.  Stir so that nuts are fully coated.  Add a dash of garlic salt and nutmeg.  Bake for 10 minutes.

While shrimp and pecans are baking assemble salads.  PLACE lettuce in bowls.  Add strawberries, cranberries, and goat cheese.

When shrimp is fully cooked use a slotted spoon to ADD warm shrimp and pecans to top of salads.  Top with dressing of choice (balsamic vinaigrette recommended).

PLACE remaining garlic butter in small dish as a dip for French bread. Serve immediately and enjoy.