Tuesday, May 12, 2009

Shrimp and Sour Salad

Shrimp and Sour Salad

1 bag baby spinach
1 lb shrimp (25-30 or bigger)
Sea salt
black pepper
1 red onion

Wash and dry (spinning is best) the baby spinach and set aside. Clean and de-shell shrimp, and place them on skewers for broiling or BBQ'ing. Sprinkle sea salt, black pepper, and cinnamon liberally and the sugar sparsely onto the shrimp and cook for 4 minutes on each side on high heat or until they are pink throughout. Cut onion into slivers and place in a pan with a bit of olive oil. Saute until caramelized adding salt to bring out the flavor.


2 Tbs olive oil
1 Tbs apple cider vinegar
4 Tbs Asian sweet and sour sauce (like to dip egg rolls in)

Place onions and shrimp on the bed of clean baby spinach, and drizzle the dressing over the top.

I served with artichokes (in season this time of year) with curry/mayo dip. YUM!

In house news: we got approved for the loan today. Just one more hurdle... the inspection. That is Thursday. Sigh... long process, but I think it is going really well.


Dina said...

Oh my goodness, my mouth is watering! I will have to try this!

good luck on the inspection - I hope all goes well!!

sarah in the woods said...

That looks amazing! I don't think I've ever produced a meal like that.

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