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Shrimp and Spinach Salad with Hot Mustard Dressing

Maria is one of my dearest customers from the Newton market which she visits with her granddaughters Isabela and Alejandra. She's a creative cook, as you can gather from this recipe.

  • 12 oz cooked salad shrimp
  • 8 oz baby spinach, washed
  • 1 red onion, sliced

Marinate cooked shrimp with a little spicy oil. (Maria makes her own with olive oil, scotch and chiles)

Put shrimp over a bed of baby spinach and sliced red onion.

Pour the hot mustard dressing and serve immediately.

Hot mustard dressing:

Combine and heat at medium heat in a saucepan stirring constantly.


Cheshire Garden products used in this recipe:

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