Spinach Salad With Shrimp Recipes

Steps:

• In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
• Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
• Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
• Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

Steps:

• In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.

Steps:

• Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
• Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
• Let stand an hour.
• Mix salad ingredients together in a bowl.
• Dress w/ vinaigrette.

Steps:

• Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
• Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
• Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
• Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
• Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

Steps:

• Mix honey, orange juice, mustard and vinegar until well blended; cover. Refrigerate until ready to serve.
• Layer lettuce, spinach, cucumbers, onions, oranges and shrimp on large serving platter.
• Sprinkle with pecans and drizzle with honey mixture just before serving.

Steps:

• 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.

Steps:

• Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
• Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
• Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

Steps:

• Mix 6 tablespoons oil, fennel seeds and crushed red pepper in small bowl. Thread shrimp onto skewers. Place on rimmed baking sheet. Pour oil mixture over; turn to coat. Sprinkle with salt and pepper. Cover and refrigerate 30 minutes.
• Prepare barbecue (medium-high heat). Brush fennel wedges with 2 tablespoons oil. Sprinkle with salt and pepper. Grill fennel until golden, about 3 minutes per side. Transfer to large bowl. Grill shrimp until opaque in center, about 2 minutes per side. Transfer shrimp to plate; tent with foil.
• Add spinach and tomatoes to fennel. Toss with enough vinaigrette to coat. Divide salad among plates. Sprinkle with bacon reserved from vinaigrette. Remove shrimp from skewers and arrange around salad. Garnish with chopped fennel fronds.