Shrimp and Balsamic Butternut Squash Salad

Name: Shrimp and Balsamic Butternut Squash Salad
Total time: 70
Yield: 2
Ingredients: 1 small butternut squash, halved and seeded; 1 tablespoon olive oil, or as needed; salt and ground black pepper to taste; 2 tablespoons balsamic vinegar, or more to taste; 1 tablespoon dry mustard; 1 tablespoon dried basil; 4 cloves garlic, crushed; 2 teaspoons brown sugar; ½ cup olive oil; 12 ounces deveined, shell-on shrimp; 1 teaspoon lemon juice, or to taste; 4 large green lettuce leaves, ripped; 2 roma (plum) tomatoes, halved and seeded; 1 small red onion, cut into matchstick-size pieces

Recipe by Anthony from allrecipes.com

Lunch 1 Hr. 10 Mins.

Ingredients

2 servings

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1 small butternut squash, halved and seeded
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1 tablespoon olive oil, or as needed
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salt and ground black pepper to taste
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2 tablespoons balsamic vinegar, or more to taste
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1 tablespoon dry mustard
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1 tablespoon dried basil
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4 cloves garlic, crushed

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2 teaspoons brown sugar
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½ cup olive oil
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12 ounces deveined, shell-on shrimp
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1 teaspoon lemon juice, or to taste
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4 large green lettuce leaves, ripped
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2 roma (plum) tomatoes, halved and seeded
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1 small red onion, cut into matchstick-size pieces

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces.
Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.
Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper.
Divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.