Spinach Salad w Shrimp and Avocado


  • 1 Cup of Romaine Lettuce
  • 1 Cup of Baby Spinach
  • 5 Jumbo Shrimp (peeled, deveined, keeping tails on)
  • ½ of an Avocado (pitted, sliced)
  • 4 Grape Tomatoes
  • 1 Oz. of Goat Cheese
  • 1 Tablespoon of Ginger, Garlic, Sriracha Dry Rub Seasoning
  • 1 Teaspoon of Butter
  • 2 Tablespoons of Pickled Red Onions


  1. Press dry rub on shrimp on both sides and set aside.
  2. Heat a frying pan on high and add butter to melt.
  3. Place the shrimp in the pan once it is hot and cook for 2 minutes on each side (don’t overcook).
  4. Rinse and dry the lettuce/spinach, add to your salad bowl.
  5. Add remaining salad ingredients on top.

This salad pairs well with our Balsamic Vinegar Reduction