Wilted Spinach Salad with Shrimp
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 6
Ingredients:
- 1 cup Carlini Extra Virgin Olive Oil
- 3 tablespoons Stonemill Minced Garlic in Water
- 1 tablespoon Stonemill Crushed Red Pepper
- 1 teaspoon Stonemill Paprika
- 1 6-ounce package Southern Grove Sliced Almonds, divided
- 3 tablespoons Countryside Creamery Butter
- 16 ounces Sea Queen Jumbo Easy Peel Raw Shrimp, thawed and peeled
- 1 lemon, zested and juiced
- Stonemill Iodized Table Salt, to taste
- Stonemill Ground Black Pepper, to taste
- 2 5-ounce packages Simply Nature Organic Baby Spinach
Directions:
- In a medium sauté pan, over medium-high heat, heat olive oil. Add garlic, red pepper and paprika. Cook until garlic is browned.
- Add half of the almonds, stir to coat. Continue cooking until almonds lightly brown.
- Stir butter into olive oil mixture until melted, add shrimp and cook until opaque. Remove shrimp and reserve. Add lemon juice and zest to mixture in pan, season to taste with salt and pepper.
- In a large bowl, season spinach with salt and pepper. Pour hot dressing mixture over spinach and toss until it is fully coated and begins to wilt. Divide the dressed spinach and shrimp among 6 plates and garnish with remaining sliced almonds. Serve immediately.
Recipe Courtesy of Chef Scott, ALDI Test Kitchen