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Grilled Spinach Salad with Spicy Creole Shrimp Recipe

Grilled Spinach Salad with Spicy Creole Shrimp Recipe

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Grilled Spinach Salad with Spicy Creole Shrimp

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Ingredients:

Serving

olive oil cooking spray
spinach , a couple of big handfuls washed
3/4 to 1 lb asparagus, washed and chopped into 1-inch long pieces cut on a diagonal
1 large red bell pepper, washed and chopped into 1-inch chunks
olive oil, for drizzling
salt and freshly ground black pepper
1/2 lemon
lowfat feta, to taste, crumbles , about 2 oz
1 lb uncooked shrimp, peeled and deveined
1/2 cup beer
1/4 cup olive oil
1 tbsp louisiana style hot sauce
1/2 stalk fresh rosemary
5 fresh garlic cloves, minced
1 lemon, squeezed and sliced
1/4 cup worcestershire sauce

Directions:

Fire up the grill to medium-high.
Cook's Note: The order of food on the grill for the Spinach Salad is - Asparagus and red bell pepper chunks go in the wok first, then the spinach. The shrimp go on the grill about 5 minutes after the asparagus and red pepper.
For the salad:
Spray your grill grid wok with olive oil cooking spray (away from the grill). Put the wok on the grill and once it is hot, add the chopped asparagus and red pepper. Drizzle with olive oil (maybe 1 to 2 tablespoons), season with salt and pepper and stir. Cook for about until veggies glisten, about 10 minutes. Add the spinach and toss, allowing the grill to do its thing. Once the spinach begins to turn dark, meaning it has begun to cook, which takes about 5 more minutes). Take the salad off the grill and put it in a microwave/oven safe bowl (I do this in case I need to put it in a warm oven for 1 or 2 minutes, while everything else finishes up. This salad is best when hot. Immediately squeeze the lemon juice over the top, add the feta cheese and toss. Steam should rise up from the bowl and you're ready to eat this!
For the shrimp:
Add shrimp and marinade to a 1 gallon resealable bag and refrigerate for at least 2 hours (longer is better). Skewer the shrimp onto flat metal skewers (so you can turn the shrimp without them spinning) and grill until pink), a few minutes on each side, basting with the marinade as they cook. Remove from the grill to a serving platter, season with salt and pepper, to taste, and serve with the spinach salad.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1163.7 Kcal (4872 kJ)
Calories from fat	693.83 Kcal
		% Daily Value*
Total Fat	77.09g	119%
Cholesterol	156.75mg	52%
Sodium	3706.61mg	154%
Potassium	1108.38mg	24%
Total Carbs	93.47g	31%
Sugars	12.71g	51%
Dietary Fiber	9.01g	36%
Protein	27.53g	55%
Vitamin C	102.7mg	171%
Vitamin A	1.5mg	49%
Iron	34.6mg	192%
Calcium	327.2mg	33%

Amount Per 100 g
Calories	158.08 Kcal (662 kJ)
Calories from fat	94.25 Kcal
		% Daily Value*
Total Fat	10.47g	119%
Cholesterol	21.29mg	52%
Sodium	503.52mg	154%
Potassium	150.57mg	24%
Total Carbs	12.7g	31%
Sugars	1.73g	51%
Dietary Fiber	1.22g	36%
Protein	3.74g	55%
Vitamin C	13.9mg	171%
Vitamin A	0.2mg	49%
Iron	4.7mg	192%
Calcium	44.5mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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