Spinach Salad with Sweet and Spicy Shrimp

Olive Oil
  • Spinach Salad:
  • 1/4 cup Filippo Berio Olive Oil
  • 2 tbsp honey
  • 2 tsp sriracha hot sauce
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1 lb shrimp, peeled, deveined and tails removed (16-20 count)
  • 8 cups baby spinach
  • 1 grapefruit, segmented
  • 1 avocado, peeled and chopped
  • 1 mango, peeled, pitted and chopped
  • Dressing:
  • 1/4 cup Filippo Berio Olive Oil
  • 2 tbsp sherry vinegar
  • 1 small shallot, minced
  • 1 tsp honey
  • 1 tsp grainy mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
    • Dressing: Whisk together olive oil, sherry vinegar, shallot, honey, mustard, salt and pepper. Set aside.

      Spinach Salad: Whisk together olive oil, honey, sriracha, garlic and salt; toss with shrimp. Let stand for 10 minutes.

      Preheat grill to high heat; grease grate well. Grill shrimp for 2 minutes per side or until grill-marked and cooked through. In large bowl, combine spinach, grapefruit, avocado and mango; toss with dressing. Spoon shrimp over top. Serve immediately.

      Tip:

      • If you like, you can also stir the shrimp into the salad.

    Prep Time

    20 min


    Cook Time

    5 min


    Total Time

    25 min


    Servings

    4-6

     


    X

    Categories

    Lunches

    Ingredient: Fish & Seafood

    Cooking Method: Grill

    World Cuisine: Asian

    Product: Olive Oil

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