You'll need: 6 pieces of romaine lettuce (sliced up), 2 green onions (finely chopped), 6 basil leaves (sliced into confetti strips), 2 Tbsp gorgonzola or blue cheese crumbles, 1 celery spear (cut in half, then sliced lengthwise into spears), 6 pieces of thin asparagus spears (left whole), 1/2 lemon (zest and juice; wedges for garnish), 5 pieces shrimp (cooked), 1/2 pita (cut into slices), 1 Tbsp balsamic vinegar, 1-2 tsp extra virgin olive oil, salt and pepper to taste How to make: Evenly spread lettuce, green onions basil and cheese crumbles on a plate. Place celery spears and asparagus spears side by side (in middle). Zest the lemon peel evenly over salad. Place shrimp in a row in middle. Evenly distribute olives. Place pita slices evenly on 2 sides of plate. On alternate sides, evenly place lemon wedges. Drizzle vinegar, olive oil and lemon juice evenly over salad. Add salt and pepper to taste. So refreshing for a summer lunch outside!
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