Ingredients
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground pepper
6 tablespoons Dijonnaise
3/4 cup panko breadcrumbs
4 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
8 cups spring-mix greens
Preparation
Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.
