Balsamic Shrimp and Spinach Salad

RH Staff

Yield: 4 servings.

12 oz. Contessa medium uncooked tail-on shrimp
10 oz. spinach
1/3 cup extra virgin olive oil
3 Tbsp. balsamic vinegar
1 shallot, chopped
15 cherry tomatoes, halved
to taste, salt and pepper

In a preheated pan, sautè olive oil and shallots. Shallots are fully cooked when translucent. Add frozen shrimp and cook for 3-4 minutes. Add tomatoes and balsamic vinegar, and sautè until warm. Transfer into a large bowl and add spinach. Mix well and serve.

Photo Credit - CONTESSA PREMIUM FOODS