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4 servings

Ingredients:

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  12 ounces Contessa medium Uncooked Tail-On Shrimp, thawed

  
  


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  1 bag of spinach, pre-washed

  
  


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  1/3 cup extra virgin olive oil

  
  


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  3 tablespoons balsamic vinegar

  
  


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  1 shallot, chopped

  
  


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  15 cherry tomatoes, cut into halves

  
  


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  Salt and pepper, to taste

  
  

Steps:

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  Heat olive oil in a skillet over medium heat. Add shallots and sautee until they become translucent.

  
  


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  Add the shrimp and cook for 3 to 4 minutes. Add the tomatoes and balsamic vinegar and cook for an additional minute.

  
  


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  Transfer the mixture into a large mixing bowl and add the spinach.

  
  


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  Toss well and serve.