Warm Shrimp Salad with Spinach
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1 ¼ lb. Medium-size shrimp
32 large, firm, unblemished spinach leaves
2 sweet red bell peppers
4 thin slices of red onion, broken into rings
6 tbs. Olive oil
salt and freshly ground pepper to taste
2 tsp. Finely chopped garlic
3 tbs. Red wine vinegar
½ c. chopped fresh basil leaves or parsley
Peel and devein shrimp and set aside.
Trim off tough stems of spinach leaves.
Rinse well and pat dry.
Cut away and discard pepper cores and discard seeds.
Cut peppers into ½" pieces.
Arrange spinach leaves on four dinner plates.
Arrange an equal portion of the onion rings in the center of each.
Heat oil in a large nonstick skillet and add shrimp and peppers.
Add salt and pepper. Cook, stirring, about 2 min. over high heat.
Add garlic and cook, stirring, 1 min. more.
Add vinegar, cook and stir 45 seconds.
Add half the basil and toss.
Spoon shrimp and sauce equally over onion rings.
Sprinkle with remaining basil and serve immediately.
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