This was an easy salad which I pulled together quickly. I’m only posting it so that I remember to make it more often. I happened to have a nice bottle of sesame ginger vinaigrette which I marinated the shrimp in, grilled them up and threw the salad together.
1 pound large raw shrimp, peeled
fresh baby spinach
toasted sliced almonds (bake raw almonds at 350º for five to ten minutes, or until golden)
sesame dressing of your choice
1. Marinate shrimp in about a half cup of dressing for a half hour and grill until pink all the way through. (I used my panini maker as a grill. As both sides of the shrimp were being grilled at the same time, it only took about three minutes to cook the shrimp.)
2. Put together all salad ingredients and drizzle with more sesame vinaigrette.