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Serves 4-6

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.

Ingredients:

Dressing:

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

Shrimp:

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

Salad:

8 cups organic baby spinach (spinach has high toxicity from pesticides, so please go organic here)

3/4 cup thinly sliced onion

Directions:

Prepare grill.

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.

The post Garides Spanakosalata appeared first on The National Herald.

Source: The National Herald
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