Shrimp And Balsamic Butternut Squash Salad

• 1 small butternut squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar, or more to taste
• 1 tablespoon dry mustard
• 1 tablespoon dried basil
• 4 cloves garlic, crushed
• 2 teaspoons brown sugar
• 1/2 cup olive oil
• 12 ounces deveined, shell-on shrimp
• 1 teaspoon lemon juice, or to taste
• 4 large green lettuce leaves, ripped
• 2 roma (plum) tomatoes, halved and seeded
• 1 small red onion, cut into matchstick-size pieces

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
3. Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces.
4. Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.
5. Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper.
6. Divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.

butternut squash, olive oil, salt, balsamic vinegar, mustard, basil, garlic, brown sugar, olive oil, shrimp, lemon juice, green lettuce leaves, roma, red onion

Taken from www.allrecipes.com/recipe/235426/shrimp-and-balsamic-butternut-squash-salad/ (may not work)