Spinach Salad with Shrimp

• 8 tablespoons olive oil
• 1 tablespoon fennel seed, crushed
• 1 teaspoon dry crushed red pepper
• 12 bamboo skewers, soaked 3 o minutes in water
• 1 34 lbs large shrimp, deveined,peeled uncooked
• 2 fennel bulbs, fronds chopped,bulbs sliced into 1/3 inch thick wedges
• 12 ounces baby spinach leaves
• 2 cups peeled seeded and chopped tomatoes
• balsamic-bacon salad dressing (data base)

1. In a small bowl, combine the oil, fennel seeds and crushed red pepper.
2. Thread shrimp onto skewers.
3. Coat with oil mixture and place on rimmed baking sheet.
4. Season with salt and pepper.
5. Cover and refrigerate 30 minutes.
6. Prepare a grill to medium-high heat.
7. Brush fennel wedges with 2 tablespoons oil.
8. Season with salt and pepper.
9. Grill fennel until golden, about 3 minutes per side.
10. Remove from grill and place in a bowl, set aside.
11. Grill shrimp until done, about 2 minutes per side.
12. Remove from grill and place on a plate, keep warm.
13. Add spinach and tomatoes to fennel.
14. Toss with enough salad dressing to coat.
15. Divide salad among plates.
16. Sprinkle with bacon reserved from salad dressing.
17. Remove shrimp from skewers and arrange on salads.
18. Garnish with chopped fennel fronds.

olive oil, fennel, red pepper, bamboo skewers, shrimp, fennel bulbs, baby spinach, tomatoes, balsamicbacon salad dressing

Taken from www.food.com/recipe/spinach-salad-with-shrimp-60858 (may not work)