Warm Cioppino Salad
Warm seafood salad dressed with lemon juice, tomato and basil.
1/4 cup lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced or pressed
3 quarts lightly packed rinsed, crisped spinach leaves, torn into bite-size pieces
1 tablespoon olive oil
8 ounces extra-large raw shrimp, shelled and deveined
2 cups thinly sliced mushrooms
2 cups thinly sliced zucchini
1 can tomatoes, drained and chopped
12 pitted ripe olives
8 ounces cooked crabmeat
1. To prepare lemon dressing, in a small bowl, stir together lemon juice, basil, oregano and garlice; set aside.
2. Place spiach in a wide serving bowl, cover and set aside.
3. Heat oil in a wide nonstick frying pan or wok over medium high heat. When oil is hot, add shrimp and stir-fry until just opaque in center; cut to test (2-4 minutes). Remove from pan.
4. Add mushrooms and zucchini to pan; stir-fry until zucchini is just tender to bite (about 3 minutes). Return shrimp to pan; add tomatoes, olives, and lemon dressing. Stir until mixture is heated throughh. Pour shrimp mixture over spinach, top with crab and mix gently but thoroughly.