Recipe for Warm Shrimp and Spinach Salad with Balsamic Vinaigrette 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
8 oz Fresh spinach
4 x Roma tomatoes, sliced
3 oz Extra-virgin olive oil
16 x Shrimp, peeled, deveined, up to 20
1/2 tsp Chopped fresh basil
1/4 tsp Chopped garlic
1 tsp Chopped red onion
1/2 tsp Dijon mustard
1/2 oz Balsamic vinegar
1/4 tsp Salt
1/4 tsp Freshly cracked pepper
Instructions:
Instructions: Arrange spinach and sliced tomatoes on 4 salad plates. Saute shrimp in heated nonstick saute pan for 1 minute on each side or until cooked through. Remove to warm plate in warm oven. Saute garlic in same saute

pan until light brown. Add onion. Saute until tender. Add mustard and vinegar. Cook for 20 seconds. Stir in olive oil. Bring to a boil;

season with basil, salt and pepper. Arrange shrimp over salad; spoon vinaigrette over top. Sprinkle with Parmesan cheese.

NOTES :
Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV

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