Shrimp and Sour Salad
1 bag baby spinach
1 lb shrimp (25-30 or bigger)
1 red onion
Wash and dry (spinning is best) the baby spinach and set aside. Clean and de-shell shrimp, and place them on skewers for broiling or BBQ'ing. Sprinkle sea salt, black pepper, and cinnamon liberally and the sugar sparsely onto the shrimp and cook for 4 minutes on each side on high heat or until they are pink throughout. Cut onion into slivers and place in a pan with a bit of olive oil. Saute until caramelized adding salt to bring out the flavor.
2 Tbs olive oil
1 Tbs apple cider vinegar
4 Tbs Asian sweet and sour sauce (like to dip egg rolls in)
Place onions and shrimp on the bed of clean baby spinach, and drizzle the dressing over the top.
I served with artichokes (in season this time of year) with curry/mayo dip. YUM!
In house news: we got approved for the loan today. Just one more hurdle... the inspection. That is Thursday. Sigh... long process, but I think it is going really well.