Shrimp and Mushroom Wilted Salad

We love wilted salad at my house! I found this recipe in the Chicago Tribune. It originally said it serves 4 but I think that would be 4 side dishes. It serves the two of us as a main dish. Halved cherry tomatoes are a nice addition to the salad.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 4  tablespoons extra virgin olive oil
• 1  garlic clove, crushed
• 1⁄2 lb  sliced mushrooms
• 1⁄2 teaspoon salt
• 1  lemon, juice of
•  fresh ground black pepper
• 1  lb large shrimp, peeled and deveined
• 2  tablespoons rice vinegar
• 4  cups romaine lettuce or 4  cups bibb lettuce, torn into bite-size pieces
• 1 (8 ounce) package  small fresh mozzarella balls, quartered

Directions

1. Heat 1 T. of the olive oil in a medium skillet over medium-high heat. Add garlic; cook, stirring, until garlic becomes fragrant, about 1 minute.
2. Add mushrooms and 1/4 teaspoons of the salt; cook, stirring occasionally, until the mushrooms soften and begin to brown, about 5 minutes.
3. Prepare a grill or broiler for high heat.
4. Mix together the lemon juice and remaining 3 T. of olive oil; add remaining 1/4 teaspoons salt and pepper to taste.
5. Place shrimp on skewers or on a baking pan if broiling; brush with lemon juice/oil mixture, reserving any extra. Cook shrimp until pink on both sides about 2-3 minutes.
6. Add the shrimp to the mushrooms in the skillet. Add rice vinegar and remaining lemon juice mixture; heat 2 minutes.
7. Pour contents of skillet over the lettuce in a large bowl; toss gently to coat lettuce. Divide among 4 (or 2 if serving as a main dish) and top each with mozzarella.