Shrimp and Mushroom Wilted Salad

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 garlic clove, crushed
• 1/2 lb sliced mushrooms
• 1/2 teaspoon salt
• 1 lemon, juice of
• fresh ground black pepper
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons rice vinegar
• 4 cups romaine lettuce or bibb lettuce, torn into bite-size pieces

• 1 (8 ounce) package small fresh mozzarella balls, quartered

Directions

1. 1

   Heat 1 T. of the olive oil in a medium skillet over medium-high heat. Add garlic; cook, stirring, until garlic becomes fragrant, about 1 minute.

2. 2

   Add mushrooms and 1/4 teaspoons of the salt; cook, stirring occasionally, until the mushrooms soften and begin to brown, about 5 minutes.

3. 3

   Prepare a grill or broiler for high heat.

4. 4

   Mix together the lemon juice and remaining 3 T. of olive oil; add remaining 1/4 teaspoons salt and pepper to taste.

5. 5

   Place shrimp on skewers or on a baking pan if broiling; brush with lemon juice/oil mixture, reserving any extra. Cook shrimp until pink on both sides about 2-3 minutes.

6. 6

   Add the shrimp to the mushrooms in the skillet. Add rice vinegar and remaining lemon juice mixture; heat 2 minutes.

7. 7

   Pour contents of skillet over the lettuce in a large bowl; toss gently to coat lettuce. Divide among 4 (or 2 if serving as a main dish) and top each with mozzarella.