Mediterranean Skillet Seafood

Start by splitting the torn lettuce leaves equally between two entrée-sized salad bowls.

Next, heat a large, non-stick skillet over medium flame. Add half the olive oil, the shrimp, garlic, and onion, making sure the shrimp are in a single layer and in direct contact with the bottom of the pan.
Season with salt and fresh cracked pepper to taste.

Cook for one minute, then flip the shrimp and stir the onion and garlic.

Cook for another minute, then add the chopped sun-dried tomato. Stir to distribute.

Cook for a minute, then add the surimi. Stir to distribute.

Cook for one more minute to heat throughout, the add the remaining olive oil and lemon juice.
Stir to distribute. Taste for seasoning and adjust as needed.

Finally, Spoon the toppings equally into the two prepared lettuce bowls. Use a silicone spatula to transfer all the pan juices onto the salad bowls.

Serve warm.