Spinach Salad With Spicy Baked Shrimp

When my husband shared this recipe from the nice folk at Betty Crocker, they were selling it as a ‘sheet-pan dinner’ which was then served over baby spinach with crumbled Feta.

It took me actually making it for dinner to realize that it is, in fact, an especially tasty spinach salad – more than suitable and satisfying for serving as a starter for four or a main course for two.

And… talk about easy to prepare…

•1/4 cup olive oil
•1 tbsp Sambal Oelek
•1 tbsp sweet chili sauce
•1 tbsp honey
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 tsp Seasoned Salt

•1 lb raw shrimp, peeled and deveined
•2 cups halved grape tomatoes
•19 oz can chick peas, drained and rinsed
•Freshly chopped parsley
•Baby spinach
•Feta cheese

Note: the original recipe called for two tablespoons of chili garlic sauce, which I was flat out of, so I used Sambal Oelek and sweet chili sauce, and added some of my fave hot sauce to balance things out. Worked a treat.

Whisk the sauce ingredients together in a large bowl to combine, then add the shrimp, grape tomatoes, and chick peas and toss to coat well.

Arrange in an even layer in a 13×9 baking pan – you can, of course, use a sheet pan, but it all seems to fit fine in a glass pan, and the cleanup was a total snap – rinse out and toss in the dishwasher.

Position the rack about four inches from your broiler, then slide the pan of shrimp in and broil for five minutes.

Remove from the broiler, stir, then return and broil for another two or three minutes, until the shrimp is nicely pink and cooked through.

Scatter the parsley over the top, then serve over baby spinach with crumbled Feta.

Stoopidly good, and, really, hardly any real effort involved, so, bonus!

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