Shrimp and Mushroom Wilted Salad

• 4 tablespoons extra virgin olive oil
• 1 garlic clove, crushed
• 12 lb sliced mushrooms
• 12 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) packagesmall fresh mozzarella balls, quartered

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

extra virgin olive oil, garlic, mushrooms, salt, lemon, fresh ground black pepper, shrimp, rice vinegar, romaine lettuce, mozzarella

Taken from www.food.com/recipe/shrimp-and-mushroom-wilted-salad-252478 (may not work)