SHRIMP & PEA SALAD
SERVES 2
1 lb frozen, cooked, and peeled shrimp ½ cup Persian cucumbers, sliced ¼ inch thick 1 cup frozen peas Sea salt ½ cup halved grape tomatoes 4 tbsp extra-virgin olive oil 3 tbsp red wine vinegar 1 tsp balsamic vinegar 1 tsp minced garlic 2 pinches dry oregano 3 pinches black pepper 8 cups mesclun or spring mix greens