Directions:

• In a small mixing bowl combine 1 tsp Dijon mustard, ¼ tsp salt, ¼ tsp black pepper, ¼ of a lemon - juiced, and 1 tbsp balsamic vinegar. Stir to combine. Once combined, slowly drizzle in 3 tbsp of olive oil while whisking. Once emulsion is complete, set aside.

  

• In another small mixing bowl, combine 1 tbsp tomato paste, 3 tbsp of your favorite ketchup, 1-3 tsp prepared horseradish (the “spicier/punchier” you want it the more horseradish you should add), 1 tsp Calabrian chili, ¼ tsp salt, ¼ tsp black pepper, and a small squeeze of lemon juice. Stir to combine. Taste for more seasoning and set aside.

• Plate 1 cup of leafy greens per serving and then cut 1 small head of broccoli into small bite sized pieces, thinly slice ½ bell pepper, thinly slice 1-2 green onions, and peel or shave 1 carrot into strips. Top the leafy greens with the veggies and then peel and cut the orange into segments to top the salad with.

• Turn the broiler on.

• Once salad is prepared, line a sheet tray with tin foil and drizzle some oil over the foil. Lay the shrimp out on the sheet tray, shells still on, and then drizzle those with a little more oil. Sprinkle the shrimp with salt and pepper and place under preheated broiler. Cook for 2 minutes per side.

  

• Once the shrimp are cooked, serve warm or place in the fridge and serve cold if you prefer that.

• Give your balsamic vinaigrette a stir to re-emulsify and drizzle over the salad. 

• Enjoy!

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