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Grilled Garlic Shrimp and Spinach Salad with Lemon Poppyseed Dressing

Serving Size: 4 servings
Bring this magnificent seafood salad to the table and no one will guess how quickly it came together.


 
Prepared Meals
Grilled Garlic Shrimp Spinach Salad with Lemon Poppyseed Dressing

Ingredients:

  • 1 pkg (14.1 oz/400 g) M&M Food Market Garlic Shrimp, thawed
  • 1 pkg (10 oz/284 g) baby spinach
  • 1 cup (250 mL) sliced pickled baby beets
  • 1/3 cup (75 mL) grated carrot
  • 1/4 cup (50 mL) chopped chives
  • 2 tbsp (30 mL) each, lemon juice, liquid honey
  • 3 tbsp (45 mL) Dijon mustard
  • 2 tbsp (30 mL) poppy seeds
  • 1 small clove garlic, crushed
  • salt and pepper, to taste
  • 1/3 cup (75 mL) vegetable oil

Preparation:

Rinse M&M Food Market Garlic Shrimp and pat dry with paper towel. Brush shrimps with oil and grill, meat side up for 4-6 minutes. Turn shrimp over and continue grilling for 4-6 minutes or to an internal temperature of 158°F (70°C). On 4 large salad plates arrange spinach and beets. Arrange shrimps on top, sprinkle with carrots and chives.

Dressing: In small bowl mix together lemon juice, honey, poppy seeds and garlic; season with salt and pepper. Whisk in oil. Drizzle over salads.