Shrimp & Spinach Salad Recipe

Line a small baking sheet or plate with parchment. In a small nonstick skillet over medium heat, combine pecans, granulated sugar, smoked paprika, cayenne, salt, and 1/2 tsp water. Stir constantly until sugar melts and coats pecans, 2–3 minutes. Pour onto prepared sheet and separate with a fork; let cool completely. Break into bite-size pieces.

In a small saucepan, combine balsamic vinegar, chopped figs, brown sugar (or honey), 2 tbsp water and thyme and red pepper flakes if using. Bring to a gentle simmer over medium-low heat.

Simmer, stirring occasionally, until figs soften and liquid reduces to a syrupy glaze, about 10–12 minutes. If glaze becomes too thick, add a splash of water to adjust consistency. Stir in butter at the end for sheen and season to taste with a pinch of salt.

Reserve about 2–3 tablespoons of glaze for drizzling over the finished salad and keep the remainder warm to toss with shrimp while grilling.

Heat 1 tbsp olive oil or butter in a skillet over medium-high heat. Add shallot and cook 30 seconds until fragrant.

Add sliced mushrooms, spread into a single layer, and let cook undisturbed 2–3 minutes to brown. Stir and continue cooking until mushrooms are tender and lightly caramelized, 3–4 more minutes. Season with 1/4 tsp salt and 1/8 tsp pepper. Remove from heat and set aside.

Marinate

Pat shrimp dry with paper towel. In a bowl, toss shrimp with 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Let sit 10 minutes while glaze reduces and grill or pan preheats.

Cook

Preheat a grill pan or outdoor grill to medium-high (about 400°F/200°C) or heat a skillet over medium-high. Arrange shrimp in a single layer and cook 2–3 minutes per side until opaque and just firm. During the last minute of cooking, brush shrimp with the warm fig-balsamic glaze (reserve some glaze for finishing). Remove shrimp from heat and let rest 1–2 minutes.

Whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar (or lemon juice), 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Taste and adjust seasoning. This light vinaigrette can be tossed with spinach or omitted if you prefer just the glaze.

In a large bowl, add baby spinach (8 cups). If using the vinaigrette, drizzle about half and toss lightly to coat. Taste and add more if needed.

Arrange dressed spinach on a large platter or divide among 4 plates. Scatter sautéed mushrooms (1 cup) and sliced tomatoes (1 cup) over the greens.

Place 3 glazed shrimp on each portion (12 total). Distribute sliced Mission figs and crumbled goat cheese (4 oz) across the salads.

Sprinkle spicy-sweet candied pecans over each salad. Drizzle remaining fig-balsamic glaze (about 2–3 tbsp) over shrimp and salad for extra shine and flavor. Finish with a grind of black pepper.