Make the dressing. Whisk all ingredients in a dish (or shake everything up in a mason jar) with a pinch of salt and a few grinds of pepper. Taste the dressing and adjust the seasoning to your preference – I usually add a few more pinches of salt.

Make the croutons. Melt the butter in a skillet over medium heat. Add the bread and sprinkle with salt and pepper. Toss the bread cubes in the butter until they are well-coated. Toast the buttery bread in the skillet for 10-15 minutes until golden on all sides, turning the croutons every few minutes. When the bread is crispy, sprinkle over the parmesan and turn the heat OFF. Toss the croutons in the parmesan to toast the cheese just slightly, then transfer to a bowl or plate to cool.

Roast the vegetables. Preheat the oven to 400F. Arrange the tomatoes and broccolini on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast the vegetables for 20 minutes, then remove from the oven.

Cook the shrimp. Preheat a large skillet to medium-high with the olive oil. Toss the shrimp with the spices in a bowl until evenly coated. When the skillet is hot, add the shrimp in one layer and let sizzle for about 2 minutes on each side until just barely cooked through. Remove from the heat.

Assemble the salads. Place the salad greens in a large bowl and drizzle with a bit of the dressing. Toss with tongs and divide the greens among plates. Top with the roasted vegetables, shrimp, and croutons. Drizzle with extra dressing if you’d like. Enjoy!