Spinach, Strawberry and Grilled Shrimp Salad

I just had this for lunch and I am a very happy person.  This salad is really good.  I never thought I would crave for more and regretted not preparing a double or even a triple batch.  The shrimps cooked in the mixture of spices are just perfect with the spinach, strawberrry and dried cranberry salad doused with the amazing vinagrette.  Double or even triple the recipe depending on whether you are eating this as a side salad for one or as a whole meal.  Be happy and make this salad asap. 

Spinach, Strawberry and Grilled Shrimp Salad (one serving) 

Ingredients

Grilled Shrimp

• 4 large raw shrimps, peeled and deveined
• 1 tbsp olive oil
• 1/2 tbsp lime
• 1/4 tsp cumin
• 1/8 tsp coriander
• 1/4 tsp garlic powder
• salt and pepper to taste

Vinagrette

• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar or splenda
• 1/4 tsp Dijon mustard
• 1/4 tsp garlic powder
• salt and pepper

Salad

• 2 cups baby spinach, washed and dried
• 6 strawberries, hulled and sliced
• 1 tbsp sweetened dried cranberries
• 1 small onion, sliced

 

1.  Heat a nonstick skillet at medium high and add the 1 tbsp olive oil.  While the oil is heating up, add the lime. cumin. coriander, garlic powder, salt and pepper in a bowl.  Add the shrimp and coat it thoroughly with the mixture.   Then pan grill the shrimp in the heated skillet or you can place shrimp in a skewer and cook them in your outdoor grill.

2.  Mix the ingredients of the vinagrette in a bottle with a lid and shake till thoroughly emulsified.

3.  Arrange the baby spinach, strawberries, cranberries and onion in a plate.  Pour the vinagrette and place the grilled shrimps on top.