Shrimp Spinach Salad with Berries and Feta

By Shawn

Ingredients

• 1/4 1/4 1/4 c. Champagne vinegar
• 2 2 2 T. Dijon mustard
• 2 2 2 tsp.honey
• 2 2 2 dashes hot sauce
• 3/4 3/4 3/4 tsp.sea salt, divided
• 3/4 3/4 3/4 tsp.grnd pepper, divided
• 2 2 2 minced garlic gloves divided
• 1/2 1/2 2 c + 2 T Olive Oil, divided
• 20 20 20 jumbo raw shrimp, peeled and deveined
• 1 1 1 T lemon juice
• 6 6 6 oz. baby spinach
• 1 1 1 c.sliced cherry tomatoes
• 1 1 1 c. Blueberries
• 1 1 1 c.sliced strawberries
• 1/4 1/4 1/4 c.feta cheese

Details

Servings 4

Preparation

Step 1

1. Whisk together vinegar, mustard, honey, hot sauce, 1/2 tsp.of each salt and pepper, half of the minced garlic. Slowly whisk in 1/2 c.olive oil until emulsified.
2. Heat remaining olive oil in skillet, over medium high heat. Sprinkle shrimp with remaining salt and pepper. Add shrimp and lemon juice to skillet. Cook 2 min per side. Add remaining garlic and cook 30 seconds. Remove shrimp to paper to paper towel.
3. Arrange salad ingredients on large platter. Drizzle with vinaigrette.