Summer Shrimp Salad

5 (16/20) Shrimp
1-1/2 cups baby spinach
1-1/2 cups mixed leaves
1 red onion, sliced
¼ cup red onion, sliced
5 medium strawberries, quartered
¼ cup toasted almonds
Olive Oil
Tone’s Southwest Chipotle Seasoning

1 teaspoon sugar
1 tablespoon white vinegar
1 teaspoon Tone’s Southwest Chipotle Seasoning
3 teaspoons olive oil

1. Slice and devein the shrimp, then rinse. Heat olive oil in a skillet over medium heat. Once the oil begins to heat, place the shrimp in the skillet. Sprinkle the shrimp with salt and Tone’s Southwest Chipotle Seasoning. Continue to cook shrimp until they are tender, but not tough. Remove the shrimp from the heat.

2. To make the dressing, place sugar and white vinegar in a medium bowl. Stir until smooth. Stir in Tone’s Southwest Chipotle Seasoning and olive oil. Whisk until the mixture becomes slightly frothy and creamy in appearance. Set aside for now.

3. Place baby spinach, mixed leaves, red onion, strawberries and toasted almonds in a large bowl. Toss with the Southwest Chipotle Dressing until all ingredients are coated. Toss in the shrimp.