Description
I love fresh shrimp and I love butternut squash. I cook the squash in the morning or even the day before.
Ingredients
- 1 small butternut squash, halved and seeded
- 1 tablespoon olive oil, or as needed
- salt and ground black pepper to taste
- 2 tablespoons balsamic vinegar, or more to taste
- 1 tablespoon dry mustard
- 1 tablespoon dried basil
- 4 cloves garlic, crushed
- 2 teaspoons brown sugar
- ½ cup olive oil
- 12 ounces deveined, shell-on shrimp
- 1 teaspoon lemon juice, or to taste
- 4 large green lettuce leaves, ripped
- 2 roma (plum) tomatoes, halved and seeded
- 1 small red onion, cut into matchstick-size pieces
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place butternut
- cut-side up
- on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
- Bake in the preheated oven until flesh is tender when punctured with a fork
- about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces.
- Whisk vinegar
- mustard
- basil
- garlic
- brown sugar
- salt
- and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.
- Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center
- 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice
- salt
- and pepper.
- Divide lettuce between 2 serving plates; top with butternut squash
- tomatoes
- and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 2