Warm Shrimp and Spinach Salad with Balsamic Vinaigrette

Warm Shrimp and Spinach Salad with Balsamic Vinaigrette Ingredients

8 oz Fresh spinach	1 ts Chopped red onion
4 Roma tomatoes; sliced	1/2 ts Dijon mustard
3 oz Extra-virgin olive oil	1 1/2 oz Balsamic vinegar
16 Shrimp; peeled, deveined, up	1/4 ts Salt
1/2 ts Chopped fresh basil	1/4 ts Freshly cracked pepper
1/4 ts Chopped garlic	Freshly grated Parmesan

Instructions for Warm Shrimp and Spinach Salad with Balsamic Vinaigrette

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

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Basil	Dijon Mustard	Garlic
Olive Oil	Parmesan	Red Onion	Salt
Shrimp	Spinach	Tomato

Seafood Parmes Basil Garlic Mustard Olive oil Onion Red Onion Parmesan Shrimp Spinach Balsamic Vinegar Tomato Lunch

for flavor and categorization

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