Ingredients
1 cup cubed (3/4 inch) French bread 1 teaspoon olive oil1/8 teaspoon garlic salt1 teaspoon butter1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined1 garlic clove, minced3 cups fresh baby spinach1/2 medium ripe avocado, peeled and cubed1 medium tomato, chopped2 tablespoons Italian salad dressing1 tablespoon grated Parmesan cheese
Preparation
In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan.
In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.
In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.
