• Wash and dry produce. • Trim green beans. Quarter lemon. • Drizzle oil in a hot pan. Add green beans, garlic powder, salt, and pepper; cook, stirring occasionally, until browned and tender, 4-6 minutes. TIP: While green beans cook, you can start prepping the salad in Step 3. • Turn off heat; transfer green beans to a plate. (TIP: Cover with foil to keep warm.) Wipe out pan.

• Rinse shrimp* under cold water; pat dry with paper towels. • Heat a drizzle of oil in pan used for green beans. Add shrimp; season with salt and pepper. Cook, stirring, until opaque and cooked through, 4-6 minutes. • Stir in smoky garlic herb sauce until warmed through, 30-60 seconds.

• In a bowl, toss mixed greens, tomatoes, and carrots with a large drizzle of olive oil, juice from two lemon wedges (four wedges for 4), and as much vinaigrette as you like.

• Divide shrimp, salad, and green beans between plates. Top green beans with crispy fried onions. • Garnish salad with croutons (crush croutons in the bag with your hands right before serving). Serve with remaining lemon wedges. ***Shrimp are fully cooked when internal temperature reaches 145°.***