![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Qmcs0kSWXG5VNSka2aDeTS0AUQ0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1068072-43f2ca8d1ef244439c93d58290daa1e4.jpg)
Ingredients
-
1 small butternut squash, halved and seeded
-
1 tablespoon olive oil, or as needed
-
salt and ground black pepper to taste
-
2 tablespoons balsamic vinegar, or more to taste
-
1 tablespoon dry mustard
-
1 tablespoon dried basil
-
4 cloves garlic, crushed
-
2 teaspoons brown sugar
-
½ cup olive oil
-
12 ounces deveined, shell-on shrimp
-
1 teaspoon lemon juice, or to taste
-
4 large green lettuce leaves, ripped
-
2 roma (plum) tomatoes, halved and seeded
-
1 small red onion, cut into matchstick-size pieces
Directions
-
Preheat oven to 350 degrees F (175 degrees C).
-
Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
-
Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces.
-
Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.
-
Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper.
-
Divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.
Nutrition Facts (per serving)
986 | Calories |
65g | Fat |
75g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 986 | |
% Daily Value * | |
Total Fat 65g | 83% |
Saturated Fat 9g | 45% |
Cholesterol 255mg | 85% |
Sodium 332mg | 14% |
Total Carbohydrate 75g | 27% |
Dietary Fiber 13g | 45% |
Total Sugars 21g | |
Protein 36g | 72% |
Vitamin C 125mg | 139% |
Calcium 375mg | 29% |
Iron 10mg | 53% |
Potassium 2330mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.