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Garlic-Seared Shrimp Salad with Balsamic Vinaigrette

Salad
8 large shrimp, peeled and deveined
1/4 cup Italian dressing
1 Tbl. garlic, crushed
salad greens
2 hard-boiled eggs, halved
4 asparagus spears, steamed

Salad method:


Place the Italian dressing and garlic in a shallow bowl. Add the shrimp and marinate for three hours in the refrigerator.

Remove the shrimp from refrigerator and cook in a non-stick saute pan over medium-high heat for 1 1/2 minutes per side.

Place the salad greens on individual serving dishes, add the hot shrimp, hardboiled eggs, and asparagus spears. Top with the Balsamic Vinaigrette.
Balsamic Vinaigrette:
1/2 cup Balsamic vinegar
1/2 cup olive oil
1/2 tsp. crushed black pepper
2 Tbl. grated Gorgonzola cheese
1 shallot, diced
1 Tbl. parsley, chopped

Balsamic Vinaigrette method:


Combine all ingredients.

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