Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp evenly with 1/8 teaspoon salt. Add shrimp to pan; cook 2 minutes on each side or until done.
Combine oil, juice, remaining 1/4 teaspoon salt, and pepper in a medium bowl; stir with a whisk. Combine greens, squash, basil, and oregano in a large bowl. Add oil mixture; toss gently to coat. Divide salad mixture evenly among 4 plates; top with shrimp.
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Recipe was quick and easy to prepare. Really enjoyed the vinaigrette. I had an avocado on hand so I added slices of it to the salad. It was a great addition even though I know the avocado increased the calories.
Just finished dinner. You want this recipe for any time but it screams summer. Between the fresh herbs, the lemon vinaigrette and the succulent shrimp, this is a winner. We tossed the shrimp in chili garlic sauce for a little heat and had thin sliced cucumber and rasih as we did not have yellow squash and it was delicious. Served with the Garlic Parmesan Toasts.
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