Healthy Shrimp Salad With Lettuce And Roasted Veggies

• 1 pound Frozen Jumbo Shrimps
• 1 cup Cherry Tomatoes, Cut Into Halves
• 1 Red Onion, Cut Into Bite-sized Pieces
• 7 ounces, weight Mangetout
• 7 ounces, weight Butternut Squash, Peeled And Diced
• 1 Tablespoon Smoked Paprika
• Salt And Pepper, To Your Taste
• 2 Tablespoons Olive Oil
• 1 Large Chopped Lettuce Or Romaine Salad
• 2 Tablespoons Sesame Seeds, To Garnish
• FOR THE CHILI LIME VINAIGRETTE:
• 3 Tablespoons Lime Juice
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Honey
• 1/2 teaspoons Chili Powder

1. Start by defrosting the shrimp.Place in a bowl, add enough cold water, and let sit for 15 minutes.
2. Preheat oven to 400u0b0F (200u0b0C).
3. Once defrosted, peel shrimp and place in the middle of a baking sheet. Make sure you leave some space for the veggies. Alternatively, you could use 2 medium baking trays, one for shrimp and the other for veggies.
4. Line up the veggies on the baking sheet, next to the shrimp. Sprinkle with seasonings (salt, pepper, smoked paprika) and drizzle some olive oil.
5. Bake for about 10 minutes, until shrimp turn pink and veggies are tender-crisp. Be careful not to overcook.
6. In a small jar, mix all dressing ingredients. Shake well to combine.
7. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and dressing together. Garnish with sesame seeds.

cherry tomatoes, red onion, mangetout, weight butternut, paprika, salt, olive oil, chopped lettuce, sesame seeds, lime juice, soy sauce, sesame oil, honey, chili powder

Taken from tastykitchen.com/recipes/salads/healthy-shrimp-salad-with-lettuce-and-roasted-veggies/ (may not work)