Happy Saturday!

Hellllllloooooooooooooooooooooo!  Oh my, busy, busy, busy!  Just like you all I'm sure.  Today's recipe is simple and sweet just like my time LOL.  So for lunch today I had this and mmmmmm.  I found this recipe in Women's Health Magazine (just doesn't say which one).  Spicy isn't a fan of eggs so we will see what she has to say about them in this salad.

Shrimp & Spinach Salad w/Bacon Dressing

8 oz shrimp, peeled and deveined

2 hard boiled eggs

6 oz baby spinach

1 cup sliced mushrooms

6 strips bacon, cut into small pieces

1 red onion, sliced

2 Tablespoons pine nuts

3 Tablespoons red wine vinegar

1 Tablespoon Dijon mustard

Olive Oil (optional)

1.  Set a large skillet over medium heat.  Cook bacon pieces until crisp, 5-7 minutes.  With a slotted spoon, transfer to a paper towel.

2.  Add onion and mushrooms to the hot skillet and cook until onion begins to brown, about 3 minutes.  Season shrimp with salt and pepper to taste and add them to the skillet, along with pine nuts.  When shrimp are pink and firm (2-4 minutes), stir in vinegar and mustard, and season again with salt and pepper to taste.  If the skillet looks dry, add a splash of olive oil.

3.  Divide spinach and eggs among 4 plates and top with the hot shrimp mixture, some of the dressing from the skillet and bacon.

Totally Delish!   Hope you enjoy and have the best of weekends!  Look forward to seeing you next week!