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Herbed Shrimp with Tomato-Spinach Salad

Photo: Alison Miksch; Styling: Claire Spollen

Hands-on time 20 mins
Total time 20 mins
Yield

Serves 4 (serving size: about 1 cup spinach mixture, 5 shrimp, and 2 tablespoons feta)

Add heartiness to a simple spinach salad by serving herbed shrimp and tomatoes over greens.

Ingredients

  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon honey
  • 1 pound large shrimp, peeled and deveined
  • 1 cup heirloom grape tomatoes, halved
  • Cooking spray
  • 4 cups baby spinach leaves
  • 1/2 cup thinly sliced radicchio
  • 1/2 cup thinly sliced fennel bulb
  • 1/4 cup torn mint leaves
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

Nutrition Information

  • calories 212
  • fat 11.4 g
  • satfat 3.3 g
  • monofat 6.2 g
  • polyfat 0.9 g
  • protein 19 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 156 mg
  • iron 2 mg
  • sodium 616 mg
  • calcium 173 mg

How to Make It

  1. Combine first 7 ingredients in a mini food processor; process until finely chopped. Combine 1 1/2 tablespoons parsley mixture and shrimp in a medium bowl; toss to coat. Combine remaining parsley mixture and tomatoes in a large bowl; toss to coat. Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add shrimp to pan; grill 3 minutes. Turn shrimp over; cook 1 minute or until done.

  2. Add spinach, radicchio, fennel, and mint to tomato mixture; toss to coat. Arrange spinach mixture on a platter. Arrange shrimp on top of spinach mixture; sprinkle with feta.