Name: Warm Shrimp and Spinach Salad with Balsamic Vinaigrette
Ingredients: 8 oz Fresh spinach; 4 Roma tomatoes; sliced; 3 oz Extra-virgin olive oil; 16 Shrimp; peeled, deveined, up to 20; 1/2 ts Chopped fresh basil; 1/4 ts Chopped garlic; 1 ts Chopped red onion; 1/2 ts Dijon mustard; 1 1/2 oz Balsamic vinegar; 1/4 ts Salt; 1/4 ts Freshly cracked pepper; Freshly grated Parmesan cheese

Certainly joy and celebration are appropriate responses to the grace of God revealed in the gospel. But no less essential is the fear of God rooted in the recognition of His majesty and holiness. We must be careful that our emotions and physical displays in times of worship are conscious expressions of gratitude, awe, love, and devotion, rather than an unconscious reaction to the mood or rhythm of the music.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Sami	Seafood	4	Servings

INGREDIENTS

8	oz	Fresh spinach
4		Roma tomatoes; sliced
3	oz	Extra-virgin olive oil
16		Shrimp; peeled, deveined, up to 20
1/2	ts	Chopped fresh basil
1/4	ts	Chopped garlic
1	ts	Chopped red onion
1/2	ts	Dijon mustard
1 1/2	oz	Balsamic vinegar
1/4	ts	Salt
1/4	ts	Freshly cracked pepper
		Freshly grated Parmesan cheese

INSTRUCTIONS

Arrange spinach and sliced tomatoes on 4 salad plates. Saute shrimp in
heated nonstick saute' pan for 1 minute on each side or until cooked
through. Remove to warm plate in warm oven. Saute garlic in same saute
pan until light brown. Add onion. Saute' until tender. Add mustard and
vinegar. Cook for 20 seconds. Stir in olive oil. Bring to a boil;
season with basil, salt and pepper. Arrange shrimp over salad; spoon
vinaigrette over top. Sprinkle with Parmesan cheese.
Formatted for MCrecipe by JoAnn Pellegrino 5/98
NOTES : Recipe by Chef Scott McCarter, The Mirage Hotel Bistro Restaurant.
Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV
Recipe by: Las Vegas Best Bets/The Mirage Hotel
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on May
19, 1998

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