Baby Spinach Salad With Grilled Carrots, Spicy Shrimp, Dates, Tomatoes, and Goat Cheese

Baby Spinach Salad With Grilled Carrots,

Spicy Shrimp, Dates, Tomatoes, And Goat Cheese

This salad is paired with the dressing, White Balsamic Vinaigrette which was published May 12, 2015.
Ingredients:
Blanched And Grilled Carrots
1 bunch of young or baby carrots, peeled
Salt
Ice water
Salt
Pepper
Olive oil

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Directions:
Bring a pot of water to a boil.  Once rapidly boiling toss peeled carrots in water.  Let boil for two minutes.  Remove from boiling water and submerge in ice water.
Remove from ice water and dry off with paper towels.  Toss with olive oil, salt, pepper.  Place on hot grill pan.  Grill until grill marks appear and remove.
Cut carrots lengthwise and again in quarters.  Cut the slices into halves.

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Spicy Grilled Shrimp

1 pound shrimp, peeled and deveined
1 tablespoon honey
1 teaspoon cayenne pepper
1 teaspoon garlic
Salt, Pepper
Olive oil

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Directions:

Peel and devein shrimp

Marinate in olive oil, honey, minced garlic, salt, pepper, and cayenne for 10 minutes.

Remove fro marinade and toss on hot grill pan.  Once the shrimp start to curl and turn pink, flip them over and continue cooking.  Shrimp is done once pink and curled.  

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Garnish:
Dates, (Medjool) seeded and diced
Tomatoes
Goat Cheese

Dress salad greens with White Balsamic Vinaigrette and plate.   Place carrot pieces at the side in the shape of an X.  Shrimp can be served on a skewer or on top of the salad loose.  Garnish salad and serve.