Shrimp & Spinach Salad

• 13 cup extra-virgin olive oil
• 1 fresh lemon, juiced
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 12 teaspoon sea salt
• 14 fresh ground black pepper
• 1 (12 ounce) package frozen cooked shrimp, thawed, peeled & deveined (41-60)
• 1 (10 ounce) package fresh spinach, rinsed & patted dry
• 1 (8 ounce) package baby bella mushrooms, sliced
• 13 cup bacon, flavored bits
• 12 cup seasoned croutons

1. In a jar with a lid, add in the oil, lemon juice, honey, mustard, garlic, salt and pepper.
2. Place the lid on and vigorously shake to combine.
3. Place the dressing in the refrigerator for at least 2 hours before use.
4. In a large bowl, combine the shrimp, spinach, mushrooms, bacon bits and croutons.
5. Lightly toss to combine.
6. Just before serving, drizzle with dressing, toss gently and serve.

extravirgin olive oil, fresh lemon, honey, mustard, garlic, salt, ground black pepper, shrimp, fresh spinach, baby bella mushrooms, bacon, croutons

Taken from www.food.com/recipe/shrimp-spinach-salad-520994 (may not work)