12 ounces Contessa medium Uncooked Tail-On Shrimp, thawed
1 bag of spinach, pre-washed
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 shallot, chopped
15 cherry tomatoes, cut into halves
Salt and pepper, to taste
Heat olive oil in a skillet over medium heat. Add shallots and sautee until they become translucent.
Add the shrimp and cook for 3 to 4 minutes. Add the tomatoes and balsamic vinegar and cook for an additional minute.
Transfer the mixture into a large mixing bowl and add the spinach.
Toss well and serve.
Posted on 09/28/2015 at 11:20:00 PM