Food Recipe Friday

Spinach Salad with Garlic Lemon Shrimp

2 packed cups baby spinach
3/4 cups sliced baby bella mushrooms
1 medium red onion, thinly sliced
6 slices thick cut bacon
1/4 cup light honey mustard dressing (I like Newman's Own)
8 oz shrimp, peeled and deveined
3 cloves garlic, minced
1 tbsp butter
1 tsp lemon pepper
1/2 tsp garlic salt
1 tsp dried cilantro or 1 tbsp fresh cilantro

1. Place bacon slices on a wire rack on top of a rimmed cookie sheet and bake at 425 degrees for 10 to 15 minutes until crispy.
2. Combine spinach and mushrooms in a large bowl and set aside.
3. Combine shrimp, lemon pepper and garlic salt is a small bowl and allow to sit while bacon cooks.
4. After bacon is out of the oven, melt butter in a saute pan over medium-high heat. Add garlic to butter and saute for a minute. Add shrimp and cook until pink, about 4-5 minutes.
5. Remove shrimp from pan. Add onions and allow to sweat for a few minutes until slightly limp. Add bacon, crumbled or cut into pieces, and dressing. Allow to warm through.
6. Toss warm dressing with spinach/mushroom mixture. Serve salad on plate topped with shrimp.

Serves 2.