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.

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).

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.

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.