Thursday, September 22, 2011

Spinach and Strawberry Salad with Pan Fried Shrimp

Makes 4 dinner size salads 0r up to 8 side salads

For the dressing:
8 ounces strawberry jam
1/4 cup balsamic vinegar
1/4 cup olive oil
1 orange zested
1/2 cup orange juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon dry mustard

Shake all ingredients in a jar until well combined.

For the salad:
1 tablespoon unsalted butter
1 pound shrimp, peeled and deveined
1 large bag fresh spinach, stems snapped off
2 cups fresh strawberries, sliced

Add 1 tablespoon butter to a medium pan on medium high heat.  When pan is hot, add shrimp and fry for 1 minute or so on each side. Don't overcook. You don't want rubber.  Just a quick browning on each side. Remove from pan to a paper towel.  

Add equal amounts of spinach to each plate and cover with equal parts sliced strawberries.  Top with shrimp and drizzle with dressing (to taste), as served.  

Some of my favorite add-ons:
avocado slices
Domestic or imported cheeses, crumbled or shredded
asiago, feta, goat or bleu is especially delicious with this salad--