Butternut squash and fresh shrimp are both my favorites. The squash is prepared the following day or perhaps the morning of.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 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
- ½ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 986 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 255 mg |
| Dietary Fiber | 13 g |
| Protein | 36 g |
| Saturated Fat | 9 g |
| Sodium | 332 mg |
| Sugars | 21 g |
| Fat | 65 g |
| Unsaturated Fat | 0 g |