This is my absolute favorite dish. I make it at almost once a week. This recipe was inspired by a recipe I saw in Jillian Michael's cook book, but I changed it up. I like to use White Balsamic Vinegar and sliced black olives but you can also use any a red wine vinegar and any olive you prefer. I'm not a huge fan of olives, so I slice them up to hide them a bit but feel free to leave them whole if you are an olive lover. Also, when I'm dieting I will omit the butter and olive oil and sauté the shrimp in a few tablespoons of unsalted chicken or vegetable stock. I suggest serving as is for a low carb meal or as a side dish. Or, for a one pot main dish add boiled red new potatoes to the sauté pan when adding the green beans. My favorite is to serve the salad on top of a heaping helping of roasted garlic mashed potatoes or a mixture of wild and brown rice.

Share: