Spinach Salad with Sweet and Spicy Shrimp Recipe

Ingredients

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

Directions

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.

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Spinach Salad with Sweet and Spicy Shrimp