Balsamic Shrimp & Spinach Salad

SHRIMP
1-pound raw shrimp (I use Key West Pinks)
2 tablespoon olive oil
2 garlic cloves finely chopped
1 tablespoon balsamic vinegar
1 tablespoon honey or maple syrup
salt to taste
SALAD
1 cup sliced strawberries
1 avocado diced
½ cup feta cheese
¼ cup of sliced almonds
Fresh Spinach
Balsamic Glaze or Dressing
INSTRUCTIONS
Make salad with everything minus the dressing and set aside – I like to keep mine in the refrigerator to keep it nice and cold
Wash, peel and devein shrimp
Mix together ingredients for shrimp reserving 1 tablespoon of olive oil and allow to marinade for about an hour. If you’re running short on time you can skip this step and it will still taste delicious. Preheat a sauté pan with remaining tablespoon of olive oil and slowing stir in shrimp and marinade. Sauté until shrimp turns pink then flip to other side. Be careful not to overcook the shrimp. Keep flipping in pan until cooked and immediately put on top of salad and serve. Drizzle with balsamic glaze or dressing.