Shrimp Spincach Salad

H and I were wanting something light and healthy this week. I knew I had some shrimp on hand and spinach, but doing another shrimp pasta just isnt what I wanted to make. So after foraging in my fridge, I decided to saute the shrimp and put them atop a light spinach salad tossed with an orange champagne vinaigrette. It was quick, light, and delicious!



12-14 peeled, tails off, shrimp-precooked and thawed would work here too
Lemon Pepper Seasoning
Spinach enough for each guest
Dried Cranberries
Veggies-We like tomatoes, cukes, green peppers and green onions
Orange Champagne Vinegar from Trader Joe’s
S and P

Saute shrimp in pan with evoo until pink. Toss with lemon pepper seasonings. Set aside. Assemble salad and toss in shrimp. After assembling salad, mix 2 tbsp of vinegar with 1 tbsp of evoo. Whip until combined. Season with s and p to your liking. Toss into salad. Serve with warm rolls.


3 Comments on “Shrimp Spincach Salad”

  1. thecookingnurse says:

    That looks so light and refreshing!

  2. Elizabeth F. says:

    This recipe is calling my name – the shrimp are the perfect topping and I love any type of champagne vinaigrette.

  3. joelen says:

    Yum! Glad to see you like the vinegar!!

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