Spinach with Raspberry and Shrimp

6 Tbsp olive oil 
2 cloves of garlic, minced 
½ bunch parsley, chopped 
juice from 1 lemon 
salt & pepper to taste 
20 jumbo shrimp (peeled & deveined) 
2 large portabella mushrooms 
1 lb fresh spinach leaves 
1 small red onion, thinly sliced 
8 slices of cooked bacon, chopped 
4 oz Cains® Light Raspberry Vinaigrette Dressing 
fresh raspberries for garnish
Mix together olive oil, garlic, parsley, lemon juice, salt and pepper to form marinade. Divide marinade in half and marinate the shrimp in one half and the portabella mushrooms in the other half. Preheat a grill. Let shrimp and mushrooms marinate for 20 minutes. Cook shrimp and mushrooms on the grill. The mushrooms will cook longer than the shrimp. Remove from the grill and let mushrooms cool before slicing into thin slices on an angle. Toss together spinach, onion, chopped bacon and vinaigrette dressing. Place sliced mushrooms over spinach and arrange shrimp around salad. Garnish with fresh raspberries. 
Servings: 4 Prep Time: 30 min

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