Warm Cioppino Salad
|Extra large shrimp||1⁄2 Pound, shelled and deveined (26-30 Per Pound)|
|Olive oil||3 Tablespoon|
|Sliced mushroom||2 Cup (32 tbs) (1/4 Inch Thick Slices)|
|Sliced zucchini||2 Cup (32 tbs) (1/4 Inch Thick Slices)|
|Canned tomatoes||14 1⁄2 Ounce, drained and coarsely chopped (1 Can)|
|Drained pitted black ripe olives||1 1⁄2 Cup (24 tbs)|
|Spinach leaves||3 Quart, rinsed and crisped fresh (Lightly Packed, For Dressing)|
|Shelled cooked crab||1⁄2 Pound (For Dressing)|
In a 10- to 12-inch frying pan over medium-high heat, stir shrimp in oil until pink, about 2 minutes.
Lift out and set aside.
Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.
Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot.
Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently.