Sautéed Shrimp Spinach Salad
16-20 count, peeled and devained, thawed if frozen
washed, if needed, and dried
fresh lemon juice
fresh basil leaves
Preheat grill, if using, on medium-high heat.
In a bowl, mix shrimp with 1 tablespoon of olive oil, paprika, 1/8 teaspoon salt and lemon zest.
Place shrimp on grill, or saute on medium-high heat, and cook until pink, turning once, about 3-4 minutes.
Toss spinach, tomatoes and onions in a bowl.
Combine remaining olive oil, lemon juice, basil and salt.
Pour dressing over salad and top with shrimp.
Dressed salad may also be portioned among four plates and topped with shrimp.