3 large shrimp, peeled and de-veined, heads and tails left on
For the spinach salad
1 handful baby spinach
1 carrot grated
2 tomatoes diced
For the red pepper dressing
1 red pepper
3 tbsp olive oil
1 lemon, juice only
salt and freshly ground black pepper
Soak a wooden skewer in cold water for ten minutes. For the shrimp, mix the olive oil, lemon juice and herbs together in a bowl and add the shrimp. Toss to coat, then leave to marinate for 5-10 minutes.
Thread the shrimp onto the skewer and cook on a hot chargrill pan for 1-2 minutes on both sides, or until the shrimp are pink and cooked through. For the salad, place the spinach in the centre of a serving plate.
For the red pepper dressing, place the red pepper under a grill unit's highest setting. Turn occasionally, until blackened all over.
Allow to cool before peeling off the skin, then chop the flesh and place into a food processor along with the remaining dressing ingredients. Blend until smooth.
To serve, place the shrimp skewer on top of the spinach and spoon the dressing around the edges of the plate.