Baby Spinach Salad with Shrimp
12 jumbo shrimp, deveined in shell, raw
3 tablespoons olive oil
1 garlic clove, finely chopped
⅓ teaspoon course salt
⅓ teaspoon freshly ground pepper
4 cups baby spinach
⅓ cup Spanish onion, sliced
⅓ cup red bell pepper, sliced
½ cup Wafu® Original Sesame Japanese Dressing
Butterfly the shrimp by making a slice lengthwise down the shrimp. Do not remove the shell.
In a bowl, toss the shrimp with the oil, garlic, salt and pepper.
Place shrimp on hot grill and cook for 2 minutes on each side. Remove shrimp when the shell is pink and the shrimp is opaque. Place on a plate and set aside to cool.
In a bowl, combine the baby spinach, onion and red pepper. Divide the salad mixture amongst four plates. Top each plate with 3 shrimp.
Serve with Wafu® Japanese Dressing.
Pairs Well With
Succulent grilled shrimp and baby spinach served with a creamy sesame dressing.