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)
- In a small bowl, combine the oil, fennel seeds and crushed red pepper.
- Thread shrimp onto skewers.
- Coat with oil mixture and place on rimmed baking sheet.
- Season with salt and pepper.
- Cover and refrigerate 30 minutes.
- Prepare a grill to medium-high heat.
- Brush fennel wedges with 2 tablespoons oil.
- Season with salt and pepper.
- Grill fennel until golden, about 3 minutes per side.
- Remove from grill and place in a bowl, set aside.
- Grill shrimp until done, about 2 minutes per side.
- Remove from grill and place on a plate, keep warm.
- Add spinach and tomatoes to fennel.
- Toss with enough salad dressing to coat.
- Divide salad among plates.
- Sprinkle with bacon reserved from salad dressing.
- Remove shrimp from skewers and arrange on salads.
- 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)