Grilled Shrimp & Kiwi Salad

Ingredients (2 servings)

For the Salad:

• 12 large shrimp, peeled and deveined
• 1 tsp olive oil
• Salt and pepper to taste
• 1/2 tsp smoked paprika (optional)
• 2 cups chopped romaine lettuce
• 2 cups baby spinach
• 2 ripe kiwis, peeled and sliced
• 1/2 cup white or cremini mushrooms (thinly sliced or lightly sautéed)
• 1/4 cup goat cheese or feta, crumbled
• 1/4 cup candied pecans or roasted walnuts
• 1/4 small red onion, thinly sliced

For the Balsamic Glaze (or use store-bought):

• 1/4 cup balsamic vinegar
• 1 tsp honey or brown sugar (optional)

Instructions

1. Make the balsamic glaze:
   Simmer the balsamic vinegar in a small pan over medium-low heat until reduced by half (thickened and syrupy). Stir in honey or brown sugar if you want a touch of sweetness. Let cool.
2. Prep the mushrooms:
   • Option A (fresh): Thinly slice and use raw.
   • Option B (sautéed): Cook in olive oil with a pinch of salt until softened and lightly browned (4–5 min).
3. Grill the shrimp:
   Toss shrimp with olive oil, smoked paprika, salt, and pepper. Grill or pan-sear for about 2–3 minutes per side until cooked through and slightly charred.
4. Assemble the salad:
   On each plate or in a bowl, combine romaine and spinach. Top with kiwi slices, mushrooms, red onion, goat cheese, and pecans. Add grilled shrimp on top.
5. Finish:
   Drizzle with balsamic glaze and serve.