Warm Shrimp and Spinach Salad with Balsamic Vinaigrette recipe
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Warm Shrimp and Spinach Salad with Balsamic Vinaigrette

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Servings: 4 Servings
Total Time (median): tell us

Ingredients


Preparation

Arrange spinach and sliced tomatoes on 4 salad plates. Saute shrimp in heated nonstick saute pan for 1 minute on each side or until cooked through. Remove to warm plate in warm oven. Saute garlic in same saute pan until light brown. Add onion. Saute until tender. Add mustard and vinegar. Cook for 20 seconds. Stir in olive oil. Bring to a boil; season with basil, salt and pepper. Arrange shrimp over salad; spoon vinaigrette over top. Sprinkle with Parmesan cheese. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Scott McCarter, The Mirage Hotel Bistro Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best Bets/The Mirage Hotel Posted to KitMailbox Digest by J Pellegrino on May 19, 1998


Cuisine: Uncategorized Main Ingredient: Shrimp

Tags: Seafood, Parmes, Basil, Garlic, Mustard, Olive oil, Onion, Red Onion, Parmesan, Shrimp, Spinach, Balsamic Vinegar, Tomato, Lunch [edit]

Groups: [edit]

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