Spinach Salad with Sweet and Spicy Shrimp
Prep Time: 20 min
Cook Time: 5 min
Total Time: 25 min
Servings: 4-6
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
RECIPE DIRECTIONS
- 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.
Dressing: Whisk together olive oil, sherry vinegar, shallot, honey, mustard, salt and pepper. Set aside.
Spinach Salad:
Tip: If you like, you can also stir the shrimp into the salad.