based on a recipe from Real Simple: Dinner Tonight, Done!
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped capers (optional)
1/2 teaspoon honey
1 clove minced garlic
2 bunches flat leaf spinach, thick stems removed (about 8 cups)
1 pound cooked, peeled, and deveined medium shrimp (see note below if you have raw shrimp on hand)
4 plum tomatoes, sliced or chopped
1 avocado, sliced
In a small bowl, whisk together the lemon juice, oil, capers (if using), honey, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic.
In a large bowl, combine the spinach, shrimp, tomatoes, and avocado and toss with the vinaigrette.
Place tossed salad in individual bowls or plates and serve. Enjoy!
To get perfectly cooked shrimp: heat a large skillet to high heat. It’s very important for your skillet to be very hot. Add one tablespoon of oil of your choice (butter, walnut, olive, coconut oil all work well). Once your oil is shiny and/or melted, about 15 seconds, add the shrimp in a single layer. Cook for one minute on each side, until opaque and just cooked through. Repeat with any leftover shrimp.