Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Uncle Paul’s Spinach & Shrimp Salad

1 pkg. fresh leaf spinach
2 cups whole shrimp; cooked, peeled, cut to bite size chunks
1 cup fresh mushrooms sliced
½ medium red onion; thinly sliced
1 cup cherry or grape tomatoes; halved
1 small bunch alfalfa sprouts (optional)
1 egg; hard boiled
1 bottle Italian dressing
freshly ground pepper to taste

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In small bowl combine tomatoes and onion with ¼ cup dressing and marinate in refrigerator for a few hours or overnight. Also marinate shrimp pieces in a separate bowl with ¼ cup dressing for same length of time. Thoroughly wash spinach and pat dry. Just before ready to serve tear leaves into serving size pieces and lightly toss with 1/8 cup of dressing to barely coat. For best presentation arrange spinach on shallow serving platter. Drain marinated vegetables and shrimp then combine with mushrooms and toss together with a few teaspoons of fresh dressing. Evenly distribute the mixture over spinach and sprinkle with crumbled egg, sprouts, and freshly ground pepper to taste. Serve immediately. Makes 6 servings.

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