Baby Spinach Salad with Shrimp
  • Cooking Time: 5
  • Servings: 4
  • Preparation Time: 30
  • 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
  1. Preheat grill.
  2. Butterfly the shrimp by making a slice lengthwise down the shrimp. Do not remove the shell.
  3. In a bowl, toss the shrimp with the oil, garlic, salt and pepper.
  4. 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.
  5. In a bowl, combine the baby spinach, onion and red pepper. Divide the salad mixture amongst four plates. Top each plate with 3 shrimp.
  6. Serve with Wafu® Japanese Dressing.
Succulent grilled shrimp and baby spinach served with a creamy sesame dressing.