20 tail-on raw shrimp, thawed if frozen
1 bag (8 ounces) mixed baby greens
1/2 cup fresh cut corn kernels
1/2 cup sliced red cabbage
1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons Italian herbs
1 tablespoon butter
2 teaspoons chipotle seasoning
In a bowl, Add shrimp ,garlic ,Italian herbs, and chipotle seasoning and toss to coat. Cover, and refrigerate for 1 hour.
Heat a pan on med-high and add the olive oil and butter. Once hot sauté your shrimp in the pan until cooked. About 8 minutes. Squeeze the lemon juices in the pan and sauté for another minute. Just to make sure all the shrimp has a little bit of the lemon flavor.
Warm your flat bread in the oven until warm about 5 minutes on 350 degrees. Spread the mix baby greens on top, sprinkle the red cabbage along with the cut corn kernels. Top it with the shrimp. Drizzle with the Chipotle dressing and Enjoy