Shrimp, Avocado & Spinach Salad

INGREDIENTS
  • 200g Poseidon Peeled Tail Off Shrimp
  • 1 Tbsp. Kikkoman Soy Sauce
  • 1 Tbsp. Enso Sesame Oil
  • 140g Spinach Leaves
  • 2 Avocados
  • Juice of 1 Lime & Zest
  • 1 Garlic Clove
  • 1 Fresh Chili, finely chopped
METHOD
  1. In a large bowl add the chopped chili, lime juice & zest, garlic, sesame oil & soy sauce; add the shrimps and coat. Allow to marinate in the fridge for up to one hour.
  2. Remove the shrimps from the marinade; toss the spinach in the marinade until coated, then tip into a serving bowl.  Slice the avocados and add to the bowl with spinach; finally add the shrimps on top. 

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