Thaw the shrimp (if frozen), pat them dry with a paper towel, and season with salt and pepper. (Don't forget, they love a little extra flair!)
Heat 1 tbsp of olive oil in a skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink and curl nicely. Set aside.
While the shrimp cool, wash and chop the lettuce. Dice the tomatoes and cucumber, and thinly slice the red onion into half-moons.
In a large bowl, combine the chopped vegetables and lettuce. (Looks like a masterpiece already, doesn't it?)
Prepare the dressing: In a small bowl, whisk together the remaining 1 tbsp of olive oil, lemon juice, and minced garlic. Season with salt and pepper. Mix well.
Arrange the cooked shrimp over the vegetables and drizzle with the prepared dressing. Gently toss to combine and serve immediately.
- For juicier shrimp, cook them only for 1-2 minutes per side until beautifully pink and curled. Overcooked shrimp become rubbery (like chewing gum, and nobody wants that).
- Add even more flavor to your salad by chopping fresh parsley or dill into the dressing (a little bit of summer memories never hurt).
- Instead of mini romaine lettuce, other crisp lettuces like iceberg or a mixed green with arugula work wonderfully if you're craving a touch of bitterness.
- If you desire a spicier kick, add a pinch of red pepper flakes or finely chopped chili to the dressing.
- You can also serve this dish with toasted bread or croutons for a more substantial meal (but who needs extra carbs when you have shrimp!).
