Balsamic Shrimp and Spinach Salad

4 servings



  • 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.