Grilled Spinach Salad with Spicy Creole Shrimp

Name: Grilled Spinach Salad with Spicy Creole Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil cooking spray; Spinach, a couple of big handfuls washed; 3/4 to 1 pound 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 ounces; 1 pound uncooked shrimp, peeled and deveined; 1/2 cup beer; 1/4 cup olive oil; 1 tablespoon Louisiana style hot sauce; 1/2 stalk fresh rosemary; 5 fresh garlic cloves, minced; 1 lemon, squeezed and sliced; 1/4 cup Worcestershire sauce

Servings: persons

Olive oil cooking spray
Spinach, a couple of big handfuls washed
3/4 to 1 pound 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 ounces
1 pound uncooked shrimp, peeled and deveined
1/2 cup beer
1/4 cup olive oil
1 tablespoon Louisiana style hot sauce
1/2 stalk fresh rosemary
5 fresh garlic cloves, minced
1 lemon, squeezed and sliced
1/4 cup Worcestershire sauce

1
Fire up the grill to medium-high.
2
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.
3
The shrimp go on the grill about 5 minutes after the asparagus and red pepper.
4
Spray your grill grid wok with olive oil cooking spray (away from the grill).
5
Put the wok on the grill and once it is hot, add the chopped asparagus and red pepper.
6
Drizzle with olive oil (maybe 1 to 2 tablespoons), season with salt and pepper and stir.
7
Cook for about until veggies glisten, about 10 minutes.
8
Add the spinach and toss, allowing the grill to do its thing.
9
Once the spinach begins to turn dark, meaning it has begun to cook, which takes about 5 more minutes).
10
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.
11
This salad is best when hot.
12
Immediately squeeze the lemon juice over the top, add the feta cheese and toss.
13
Steam should rise up from the bowl and you're ready to eat this!
14
For the shrimp:
15
Add shrimp and marinade to a 1 gallon resealable bag and refrigerate for at least 2 hours (longer is better).
16
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.
17
Remove from the grill to a serving platter, season with salt and pepper, to taste, and serve with the spinach salad.
18
A viewer, who may not be a professional cook, provided this recipe.
19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Olive oil cooking spray, Spinach, a couple of big handfuls washed, 3/4 to 1 pound 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, and more.

Yes, Grilled Spinach Salad with Spicy Creole Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!