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Spinach Salad with Spicy Grilled Shrimp and Pomegranate Seeds
By Chef Tom Fraker


Spinach Salad with Spicy Grilled Shrimp and Pomegranate Seeds


Ingredients

15 Shrimp peeled deveined and rinsed

1/2 teaspoon Organic Grinders (use Chile Seasoning)

8 ounces Organic Spinach washed and dried

2 ripe Organic Mango peeled and sliced

1/2 teaspoon Organic Grinders (use Garlic and Herb Sea Salt)

1/2 teaspoon Organic Grinders (use Rainbow Peppercorn)

1/2 cup Pomegranate Arils

Directions

Prepare a hot grill.


Season the shrimp with the chile seasonings.


Grill the shrimp until they turn pink on the outside and the white meat has an opaque look.


Set aside to cool.


In a large bowl, toss all of the ingredients and season to taste.


Note

The mango gives the salad a sweet tone and the pomegranate seeds give it some crunch.