Servings: 2
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For the shrimp

  • 2 cloves garlic minced
  • 2 tbs white wine
  • 2 tbs clam juice
  • 10 each frozen shrimp, extra large
  • 1 tbs lemon juice
  • 1 tbs butter

For the salad

  • 8 cups mixed greens
  • 1/4 cup sliced almonds
  • 1 each red bell pepper
  • 4 tbs Girard’s champagne vinaigrette


Prepare the shrimp

  • Heat 1 tbs butter in a pan (use a pan that has a lid) oven over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
  • Add wine, clam juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; bring to boil. Turn heat down to medium and add shrimp, cover, and cook until shrimp are slightly translucent, about 2 minutes.
  • (Refrigerate shrimp. Will last 3-4 days in the fridge)

Prepare the salad

  • Slice the red bell pepper into strips, and place into a storage bag with a paper towel inside to absorb extra moisture. (these will last up to a week in the fridge.
  • In the morning before work, toss the ingredients into your salad container: half the red peppers and shrimp into one compartment, 4 cups of salad greens and 1/8 cup (2 tablespoons) of sliced almonds into the second compartment, and 2 tbs dressing in the third compartment.


Calories: 340 kcal | Carbohydrates: 9 g