Warm Shrimp And Spinach Salad

• 2 lbs. medium to large shrimp, cleaned and deveined
• 3 Tbsp. olive oil or clarified butter
• 1/4 lb sliced baby bella mushrooms
• 1 tsp. minced garlic
• 1/3 c. pignoli nuts, roasted
• 2 Tbsp. soy sauce
• 1 1/2 Tbsp. dark brown sugar
• Salt and Pepper to taste
• 1 package baby leaf Spinach
• 1 cup seedless red grapes, halved
• 1/2 c. Parmesano Reggiano, shredded
• Balsamic Dijon Dressing--
• Shake together in dressing carafe:
• 2/3 c. Extra Virgin Olive Oil
• 1/3 c. White Balsamic Vinegar
• 2 Tbsp. Dijon Mustard
• 1 1/2 tsp. white sugar

1. Heat oil on medium high heat; add mushrooms, and sautee' for 2 minutes. Add shrimp, and sautee' until opaque; add pignolis, and garlic. Sautee 30 seconds, then add soy sauce, brown sugar, salt and pepper. Stir just long enough to incorporate.
2. Spoon 2/3 c. of mixture over fresh baby spinach leaves. Top with red seedless grapes and parmesan. Over all, drizzle 2 tbsp. Balsamic Dijon dressing.
3. Serve immediately, and enjoy!

shrimp, olive oil, baby bella mushrooms, garlic, nuts, soy sauce, brown sugar, salt, baby leaf spinach, red grapes, parmesano, together, olive oil, white balsamic vinegar, dijon mustard, white sugar

Taken from www.epicurious.com/recipes/member/views/warm-shrimp-and-spinach-salad-1201135 (may not work)