Recipe 6.4: Warm Shrimp and Spinach Salad
This is a meal that is light, yet satisfying, delicious, yet healthy, and an all-around meal that is ready and on the table in under 20 minutes.
6 cups washed baby spinach
1 lb. peeled, deveined, raw shrimp
¼ cup feta cheese
2 tbs. minced shallot
1 clove minced garlic, divided
1 tbs. spicy brown mustard
3 tbs. sherry vinegar
¼ cup olive oil, plus 1 tbs.
Begin by making dressing. Combine shallot, mustard, ½ minced garlic, and vinegar. Mix with fork to combine. Add olive oil SLOWLY to emulsify (combine), mixing the entire time. Remember, you want the vinaigrette to be completely mixed, with no separation.
Heat skillet over medium heat. Add 1 tbs. olive oil andremaining garlic. Add shrimp to the pan and cook, 2-3 minutes. You want the shrimp to turn pink, then add the dressing to the pan. Cook dressing with the shrimp for 2 minutes.
While shrimp cooks, put 1 ½ cups spinach in each bowl, then divide feta cheese between the bowls. Once shrimp is done, divide shrimp and dressing evenly among the bowls. The hot dressing and shrimp will soften the spinach (but won't wilt it) and help the flavors to combine really nicely.