Shrimp and Mushroom Salad

This is a quick, easy and festive salad or appetizer. I like to serve it with triangles of whole wheat pita bread to scoop up the dressing and call it dinner.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 2 pounds

Ingredients

• 1  lb  cooked shrimp
• 1  lb mushroom
• 2  lemons
• 1⁄2 cup extra virgin olive oil
• 5  garlic cloves, pressed
• 1⁄8 teaspoon red pepper flakes
• 1⁄8 teaspoon black pepper
•  sea salt
• 4  tablespoons fresh Italian parsley, chopped
•  extra virgin olive oil, to taste

Directions

1. Wipe mushroom, trim stems and slice thinly. Place on a large platter.
2. Zest and juice the two lemons.
3. Combine the olive oil, lemon zest and juice, red pepper flakes, pressed garlic and black pepper (do not add salt yet).
4. Toss the dressing with the sliced mushrooms and refrigerate for an hour.
5. Just before serving, take the mushrooms out of the fridge and broil, bake or boil the shrimp to your liking.
6. Add the shrimp to the mushroom mix, sprinkle lightly with sea salt, garnish with the parsley, drizzle with a little more olive oil and toss.
7. Enjoy with some type of bread to soak up the dressing!