Shrimp, greens, cucumber, and tomatoes highlight this colorful and delicious salad drizzled with a tasty scallion dressing.
1. Combine scallions, broth, olive oil, vinegar, honey, salt, cumin and pepper in a blender and process until smooth.Salad:
2. Combine lemon zest, garlic, olive oil and pepper in a resealable plastic food-storage bag. Add shrimp and toss to coat evenly. Seal and refrigerate 1 hour.
3. Remove shrimp from marinade. Coat a large nonstick skillet with nonstick cooking spray. Add shrimp and cook over medium-high heat for 6 minutes or until cooked through, turning occasionally. Sprinkle with the salt.
4. Arrange greens, tomatoes and cucumber on a large platter and toss with 3 tablespoons of the Scallion Dressing. Top with shrimp. Drizzle with more dressing and serve.