Grilled Shrimp & Nectarine Spinach Salad

This one doesn't need much explaining - grilled shrimp, grilled nectarines, bleu cheese, almonds, and a balsamic vinaigrette! There's no better way to start off a healthy summer than with this amazing salad!

Grilled Shrimp & Nectarine Spinach Salad

Makes 4 servings

INGREDIENTS [FOR THE VINAIGRETTE]

• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• A squeeze of honey
• 1/4 cup extra virgin olive oil
• Salt & pepper to taste

INGREDIENTS [FOR THE SHRIMP]

• 1 lb raw shrimp, peeled & deveined
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

INGREDIENTS [FOR EVERYTHING ELSE]

• 3 nectarines, cut into wedges
• 1/2 tablespoon honey
• 1 1/2 tablespoons extra virgin olive oil
• 1/4 cup sliced almonds
• 1/4 cup crumbled bleu cheese
• 10 ounces baby spinach

DIRECTIONS

~ Always read through the ingredient list & full directions first. Do all of your cutting/chopping at the beginning -- it makes things much easier. For this recipe, that includes: nectarines. ~

1. Mix all ingredients for the vinaigrette in a jar & shake them up. Set in the fridge.
2. Heat grill or grill pan to medium-high heat.
3. Wash the shrimp and pat dry. In a large bowl, mix the shrimp with the olive oil and spices.
4. In a medium bowl, mix the nectarines with 1 1/2 of tablespoons olive oil and 1/2 tablespoon of honey.
5. Grill your shrimp and nectarine wedges for about 2 minutes each side, until the shrimp is pink and opaque, and the nectarines have nice grill marks.
6. Take your vinaigrette out of the fridge and give it a good shake to mix everything again, then assemble your salad! Start with a bed of baby spinach, then top it with the almonds, bleu cheese, grilled nectarines, and grilled shrimp. Drizzle with the vinaigrette and enjoy!