Grilled Shrimp Salad over Spinach
Instructions:
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon coconut oil or olive oil
- Salt
- Freshly ground black pepper
- Pinch of cayenne pepper
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 7 ounces baby spinach
- 1/3 cup Creamy Avocado Lime Dressing
- Heat a grill pan or skillet over high heat.
- Toss shrimp with the oil, a bit of salt and pepper, cayenne, thyme, and rosemary. Skewer shrimp, add to pan, and cook for 2 minutes on each side or until just cooked through.
- Toss spinach with dressing. Place in a shallow serving bowl and arrange shrimp on top.