Ingredients:
- 1 pound large shrimp, shelled and de-veined
- 1 Tbs. coconut oil
- 1 Tbs. Adams Reserve Asian spice rub
- roasted red pepper strips (to taste)
- 6-8 oz. baby spinach
- 2-3 Tbs. Canyon Foods sweet chile lime sauce
- Heat the coconut oil in a large pan over medium heat until hot. Add the shrimp and Asian spice rub and cook, turning, for 3-4 minutes, or until just cooked.
- In a salad bowl combine the spinach and roasted red pepper strips. Add the cooked shrimp and drizzle with the sweet chile lime sauce.