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Ingredients

Grilled spinach salad:

• Olive oil cooking spray
• Spinach, a couple of big handfuls washed
• 3/4 to 1 pound asparagus, washed and chopped into 1-inch long pieces cut on a diagonal
• 1 large red bell pepper, washed and chopped into 1-inch chunks
• Olive oil, for drizzling
• Salt and freshly ground black pepper
• 1/2 lemon
• Lowfat feta, to taste, crumbles, about 2 ounces

Spicy Creole Shrimp:

• 1 pound uncooked shrimp, peeled and deveined

Marinade:

• 1/2 cup beer
• 1/4 cup olive oil
• 1 tablespoon Louisiana style hot sauce
• 1/2 stalk fresh rosemary
• 5 fresh garlic cloves, minced
• 1 lemon, squeezed and sliced
• 1/4 cup Worcestershire sauce

Description

Food Network Invites You To Try This Grilled Spinach Salad With Spicy Creole Shrimp Recipe From Grill It! With Bobby Flay.

Food Network