Spinach Salad With Shrimp

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 tablespoons olive oil
• 1 tablespoon fennel seed, crushed
• 1 teaspoon dry crushed red pepper
• 12 bamboo skewers, soaked 3 o minutes in water
• 1 3/4 lbs large shrimp, deveined,peeled uncooked
• 2 fennel bulbs, fronds chopped,bulbs sliced into 1/3 inch thick wedges
• 12 ounces baby spinach leaves
• 2 cups peeled seeded and chopped tomatoes
• balsamic-bacon salad dressing (data base)

Recipe

• 1 in a small bowl, combine the oil, fennel seeds and crushed red pepper.
• 2 thread shrimp onto skewers.
• 3 coat with oil mixture and place on rimmed baking sheet.
• 4 season with salt and pepper.
• 5 cover and refrigerate 30 minutes.
• 6 prepare a grill to medium-high heat.
• 7 brush fennel wedges with 2 tablespoons oil.
• 8 season with salt and pepper.
• 9 grill fennel until golden, about 3 minutes per side.
• 10 remove from grill and place in a bowl, set aside.
• 11 grill shrimp until done, about 2 minutes per side.
• 12 remove from grill and place on a plate, keep warm.
• 13 add spinach and tomatoes to fennel.
• 14 toss with enough salad dressing to coat.
• 15 divide salad among plates.
• 16 sprinkle with bacon reserved from salad dressing.
• 17 remove shrimp from skewers and arrange on salads.
• 18 garnish with chopped fennel fronds.