Serves 2, delicious summer dinner. Serve with Black Cherry Martini

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Yields1 Serving
 20 deveined shrimps
 4 soaked and treated kabob sticks
 ½ tbsp. Luvafoodie Garlic Lovers Spice blend
 3 tbsp. extra virgin olive oil
 ½ tbsp. lemon juice
 ½ tbsp. balsamic vinegar
 ½ cup fresh corn kernels removed from corn on cob
 ½ cup of slice cherry tomatoes
 ½ cup of fresh pineapple diced
 ½ cup of chopped red onion
 2 cups of arugula
 1 cup of romaine lettuce
1

Preheat oven to 370 degrees.

2

Put five shrimps on each kabob stick.

3

Place kabobs on cookie sheet, pour 1 tbsp. olive oil kabobs.

4

Sprinkle Luvafoodie Garlic Lovers spice blend on kabobs.

5

Bake for 10 minutes, set aside.

6

In a small bowl whisk, together 2 tbsp. olive oil, balsamic vinegar, and lemon juice.

7

In a bowl mix together, arugula, romaine lettuce, corn, tomatoes, pineapple, and onions.

8

Divide salad mixture on two dinner size plates

9

Plate each plate with two shrimp kabobs.

10

Drizzle olive oil dressing over salad.

Category

Ingredients

 20 deveined shrimps
 4 soaked and treated kabob sticks
 ½ tbsp. Luvafoodie Garlic Lovers Spice blend
 3 tbsp. extra virgin olive oil
 ½ tbsp. lemon juice
 ½ tbsp. balsamic vinegar
 ½ cup fresh corn kernels removed from corn on cob
 ½ cup of slice cherry tomatoes
 ½ cup of fresh pineapple diced
 ½ cup of chopped red onion
 2 cups of arugula
 1 cup of romaine lettuce

Directions

1

Preheat oven to 370 degrees.

2

Put five shrimps on each kabob stick.

3

Place kabobs on cookie sheet, pour 1 tbsp. olive oil kabobs.

4

Sprinkle Luvafoodie Garlic Lovers spice blend on kabobs.

5

Bake for 10 minutes, set aside.

6

In a small bowl whisk, together 2 tbsp. olive oil, balsamic vinegar, and lemon juice.

7

In a bowl mix together, arugula, romaine lettuce, corn, tomatoes, pineapple, and onions.

8

Divide salad mixture on two dinner size plates

9

Plate each plate with two shrimp kabobs.

10

Drizzle olive oil dressing over salad.

Luvafoodie Garlic Lovers Shrimp Summer Salad

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