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Mixed Green Salad with Crunchy Shrimp & Lemon Vinaigrette


  • 6 to 8 raw shrimp, peeled and de-veined
  • 1/4 cup panko (Japanese bread crumbs)
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 lemon
  • lemon vinaigrette dressing (can use homemade or store bought)
  • salt and pepper to taste


  1. Rinse your shrimp under cold water and lightly pat dry. Try to keep them a little wet so that the seasoning and breadcrumbs will stick.
  2. Season shrimp lightly with whatever you’d like. I’d like for you to experiment here. I used a little salt, pepper, cayenne and chili powder. Use whatever you have.
  3. Toss your seasoned shrimp into the panko and press the crumbs into each piece so that they’re attached well enough.
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