Monday, August 10, 2015

Spinach Salad with Grilled Shrimp

The last time we had a barbecue lunch we had hot dogs. They were fine, but this time I wanted something a little more special. Hamburgers aren't really special, although they are delicious, so I went searching for a new idea. This recipe - Spinach Salad with Grilled Shrimp - looked intriguing, and even on the healthy side as well, so I added the ingredients to the shopping list. It's a good thing I decided against hamburgers, because yesterday Wayne decided he wanted to go out to dinner, and we ending up enjoying delicious, gigantic hamburgers at Flanigan's. Two days in a row would have been too much. 
Flanigan's Caribbean Burger
Anyway, when he saw what I packed in the cooler, Wayne wasn't sure he'd be happy with his lunch. However, at least twice on the way home he mentioned that he really liked it. I guess we'll have this spinach salad again someday.

Spinach Salad with Grilled Shrimp

DRESSING:
1 tablespoon rice vinegar
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1/2 tablespoon honey
1/1 tablespoon soy sauce
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1/8 teaspoon crushed red pepper

SHRIMP:
1 teaspoon extra virgin olive oil
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
8 to 12 ounces large shrimp, peeled and de-veined

SALAD:
4 cups baby spinach
1 cup thinly sliced shiitake/baby portabello mushroom caps
1/4 cup thinly vertically sliced red onion

Combine the dressing ingredients and set aside. Combine the shrimp ingredients and set aside. Combine the salad ingredients and set aside. [Because we were taking this to a picnic, I used ziploc bags and tupperware.] While the coals are heating, thread the shrimp on skewers. Cook on the grill for a few minutes on each side. These cook quite quickly. Toss the dressing with the spinach and divide between the plates. Top with the cooked shrimp and serve. Serves 2-3.

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