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Try this Warm Shrimp and Spinach Salad with Balsamic Vinaigrette recipe, or contribute your own. "Parmes" and "Seafood" are two of the tags cooks chose for Warm Shrimp and Spinach Salad with Balsamic Vinaigrette.
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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
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DoubleChin 1 year agoTried to make a summer version. Used (salad-small) shrimp, green onions, fresh parmasan cheese and grape tomatoes. Used packaged herbs. Would be much better with larger shrimp. Kept the salad and shrimp cold. I cut the recipe in half for 2. I recommend trying the warm version with larger shrimp. I think in the future I will order it at the Mirage ;-) Husband gave my salad 2 stars, I won't be making my version again.