• 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.