Recipe courtesy of Kitty Stallings

Grilled Spinach Salad with Spicy Creole Shrimp

  • Level: Intermediate
  • Total: 2 hr 55 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 25 min
  • Yield: 2 to 3 servings
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Ingredients

Grilled spinach salad:

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

Spicy Creole Shrimp:

1 pound uncooked shrimp, peeled and deveined

Marinade:

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

Directions

  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. The shrimp go on the grill about 5 minutes after the asparagus and red pepper.

Marinade:

  1. For the salad:
  2. 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!
  3. For the shrimp:
  4. 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.
  5. 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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