Shrimp Green Salad

By moninikole

Ingredients

• 1 t coarse ground black pepper
• 1 ⁄2t salt
• 1 ⁄2t garlic powder
• 1 ⁄4t onion powder
• 1 ⁄4t paprika
• 1 ⁄4t ground (rubbed) sage
• 1 ⁄4t granulated sugar
• 20-24 medium shrimp, peeled and deveined
• 2 T butter, melted
• 1 ⁄4cup sliced almonds
• 16 cups fresh spinach
• 1 ⁄2cup diced tomato (1 large tomato)
• 1 ⁄2cup sliced red onion
• 1 ⁄4cup sliced roasted red bell pepper

Preparation

Step 1

Preheat barbecue grill to high.
Combine shrimp seasoning
ingredients in a small bowl. Mix
this blend with your fingers to
break up any clumps of sage.

Pierce 6 shrimp on each skewer.
Brush the shrimp with melted butter
and sprinkle a little of the
seasoning blend on both sides.
Grill skewered shrimp for a couple
minutes on each side, or until
they are done.

3. Toast the slice almonds in a medium
saucepan over medium heat until
golden brown. Toss the almonds
often so that they don't burn.

4. Build each dinner salad by tossing
8 cups of spinach with 1⁄4 cup diced
tomato, 1⁄4 cup red onion, 2 T
roasted red bell pepper, 2 T toasted
almonds, and 3–4 T vinaigrette.
Toss gently so that you don't
bruise the spinach. Arrange the
tossed salad on a serving plate, then
remove the grilled shrimp from the
skewers and place 10–12 shrimp on top