2 tsp finely chopped fresh oregano
canola oil nonstick cooking spray
6 tsp lemon juice
2 tbsp olive oil
1/2 tsp flaxseed oil
1 garlic clove, minced
1/2 lb cooked, peeled, and deveined large shrimp
1/2 small cucumber, halved lengthwise and sliced
1 cup cherry tomatoes, halved
1/2 small red onion, sliced
3 cups shredded romaine lettuce
Preheat oven to 425 degrees.
Place the potato cubes on a cookie sheet that has sides. Sprinkle with half the oregano and 1 teaspoon of the lemon juice. Spray with canola oil cooking spray, turning to coat both sides. Roast at 425 degrees, turning once during cooking, for 15 to 20 minutes until lightly browned and tender.
Whisk the remaining lemon juice, olive oil, flaxseed oil, garlic, and remaining oregano together in a bowl. Pour half of the mixture into a separate bowl.
Add the shrimp to one bowl of dressing. Place the tomatoes, cucumber, and onion into the other bowl. Toss both to coat ingredients. Let stand 10 minutes.
Divide the lettuce evenly onto 2 serving plates. Top with the shrimp, veggie mixture, and potatoes.
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