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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

Nutrition Info

985.6 calories carbohydrate: 75.4 g cholesterol: 255.4 mg fat: 64.6 g fiber: 12.5 g protein: 35.8 g saturatedFat: 8.9 g servingSize: - sodium: 331.7 mg sugar: 21.1 g transFat: : - unsaturatedFat: : -

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.

2 servings

I love fresh shrimp and I love butternut squash. I cook the squash in the morning or even the day before.