Grilling in the summer allows for wonderful flavor in dishes without heating up your kitchen. This recipe combines the best flavors for a wonderful salad.
2 tablespoons apple cider vinegar vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons extra virgin olive oil
1 tablespoon Greek honey
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
2 teaspoons grapeseed oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 pounds extra large shrimp, peeled and deveined
Oil for brushing
8 cups organic baby spinach (spinach has high toxicity from pesticides, so please go organic here)
3/4 cup thinly sliced onion
Soak wooden skewers in water. This prevents the shrimp from drying out on the grill.
Combine ingredients for dressing with a whisk and set aside.
Combine the grapeseed oil, salt, pepper and garlic in a bowl. Add shrimp and toss to coat. Skewer 5-6 shrimp on wooden skewers soaked in water. Place skewers on a grill rack brushed with oil to prevent sticking. Grill shrimp for about 3 minutes each side, or until they turn pink and curl.
To prepare salad, add spinach and onion to vinegar mixture. Toss gently to coat. Serve with shrimp skewers.