1poundshrimpMedium-sized: 31-35 count per pound shrimp, peeled and deveined
4cupsfresh mixed salad greens
Instructions
In a plastic container, combine olive oil, Dijon mustard, garlic, lemon juice, lemon zest, pepper, salt and red pepper flakes. Whisk to combine.
Add the shrimp and toss well to combine. Cover the container and put in the fridge. Let the shrimp marinate for up to 4 hours.
Heat an outdoor grill to medium high. Add the shrimp in batches, cooking on each side for about 2 minutes, or until the shrimp is just cooked through. Do not overcook.
Transfer shrimp to plated salad greens. Serve with lemon wedges.