Spinach Salad with Grilled Shrimp and Mango
1 pound large shrimp (21-25 count), peeled and deveined
3/4 cup Cains® White Balsamic & Honey Vinaigrette Dressing, plus more for serving
Salt and freshly ground black pepper
6 ounces snow peas, strings removed
7 ounces baby spinach
1/3 cup fresh mint leaves, torn into large pieces
2 ripe mangos, peeled and sliced
1 large red pepper, seeded and thinly sliced
4 scallions, thinly sliced
In a medium bowl, toss shrimp with 1/4 cup dressing. Season with salt and pepper and grill until bright pink and just cooked through, about 4-6 minutes. Blanch snow peas in salted boiling water for 1 minute, just until they turn bright green. Drain and place in ice water to cool. Remove from water and pat dry.
In a large bowl, toss snow peas, spinach, mint, mango and pepper with remaining 1/2 cup dressing. Season with salt and pepper and divide among 4 plates. Top with shrimp, sprinkle with scallions and serve with additional dressing as desired.