Lemon Shrimp Sauté Salad

You’ll love the sweetness of the shrimp coupled with the tart lemon juice. And if you care to spice-up this lemony shrimp dish simply add a dash of crushed red pepper.


  • 1 teaspoon freshly grated lemon peel
  • juice of 1 lemon (about 3 tablespoons)
  • 1½ teaspoons Better Than Bouillon® Chili Base
  • ¼ cup chopped sun-dried tomatoes with Italian herbs, drained (reserve oil)
  • 2 tablespoons reserved olive oil, from jar of sun-dried tomatoes
  • 2 cloves garlic, finely chopped
  • 1 pound uncooked shrimp, thawed, peeled, deveined, tails on (21/25 count)
  • season to taste with salt and pepper
  • 5-ounces spring mix greens
  • freshly grated Parmesan cheese (optional)
  • 2 lemons cut into wedges
  • favorite bottled Italian dressing


  • 1. In a small bowl, add lemon peel, lemon juice and Chili Base, whisk until base dissolves. Stir in sun-dried tomatoes; set aside.
  • 2. In large skillet, heat oil over medium heat. Add garlic and shrimp, cook and stir until done about 4 minutes.
  • 3. Stir in lemon, Chili Base and tomato mixture. Cook until done, about 1 minute.
  • 4. Serve shrimp over greens and dress with freshly squeezed lemon wedges and Italian dressing. Garnish with freshly grated Parmesan cheese.
  • Servings : 4