Summer Spinach Salad With BBQ Shrimp And Raspberry Orange Vinaigrette

From Hard Rock Hotel & Casino

Ingredients:

1 pound picked cleaned spinach
1 pound 16/20 shrimp
4 ounces BBQ seasoning
1 pint raspberries
2 ounces red wine vinegar
6-8 ounces olive oil
Segments from 2 oranges
Salt & pepper to taste

BBQ Shrimp

Preparation: Dredge shrimp in BBQ seasoning. Place on grill (do not overcook) for 3-5 min total. (Reserve)

Raspberry Dressing

Preparation: Place ½ pint raspberries, 2 ounces red wine vinegar in blender. Slowly add olive oil until dressing comes together. (Reserve)

Salad

Preparation: Toss spinach with dressing and arrange in middle of plates. Add orange segments around plate. Place shrimp (warm) on top.

-Bon Appetite