Ingredients
Scale
- ¾ cup finely grated Parmesan cheese
- 1 pound jumbo raw shrimp, peeled & deveined
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- Zest of ½ lemon
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 2 small hearts romaine lettuce, leaves separated
- 2 hearts butter lettuce, leaves separated
- ¾ cup plain nonfat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 lemon, juiced
- 1 small garlic clove, finely grated
- 2 tablespoons finely grated Parmesan
- 2-3 tablespoons cold water, optional
- Kosher salt and pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spoon tablespoon-sized mounds of grated Parmesan cheese onto the prepared pan and flatten them slightly.
- Bake for 4–6 minutes until golden brown. Let them cool completely on the baking sheet as they will crisp up as they cool.
Notes
Feel free to add additional toppings like croutons or anchovies for extra flavor.
This salad can be prepared in advance; just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.