Grilled Shrimp, Feta, Fennel and Spinach Salad

Grilled Shrimp, Feta, Fennel and Spinach Salad

From: Owner/chef Peter Sandroni, La Merenda Restaurant, Milwaukee, WI. Yield: 4 servings.

4 bamboo skewers, soaked overnight

16 medium shrimp

2 Tbsp. extra virgin olive oil

to taste, salt and pepper

4 oz. spinach, cut into bite-sized pieces

½ cup yellow watermelon, diced, seeds removed

½ cup Roma tomatoes, dice

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TAGS: Food & Drink