I adapted this salad from one I had recently at a chain restaurant. The hot shrimp wilted the salad ever so slightly and the flavor was so delicious. But you know me. I wanted to change it up a little so I added some extra “stuff,” including fruit, nuts, and cheese. Give this a try with your own favorite toppings. This is a salad that you can make every night a different way and never get bored! —Lisa
2 bags baby spinach, washed
2 cups strawberries, sliced thin
1 ½ cups blueberries
½ bag of glazed walnuts
½ cup crumbled feta cheese
1 bag (about 1 ½ lbs) large frozen shrimp, tails off
3 tbsp. lemon curd
1 bottle mango salad dressing
Heat the lemon curd in a large sauté pan over medium heat. Add the shrimp and stir well until the curd is melted and covers all the shrimp. Cook until shrimp is pink and curled.
Now it's time to put together the salad. Start with the spinach and then add the strawberries and blueberries and mix. Sprinkle the glazed walnuts and cheese over the salad. Add the shrimp (not the liquid) right before serving. Toss with salad dressing. Enjoy!