Roasted Shrimp Salad

1 pound shrimp (wild caught) – peeled and deveined
1/4 cup pancetta – chopped
1/2 cup Lemon Olive Oil
Fresh cracked Black Pepper
Sea Salt – 2 Tbsp
2 cups Cherry Tomatoes
2 Tbsp of Sicilian Lemon Balsamic Vinegar or Red Wine Vinegar
1/2 cup of baby spinach

Preheat oven to 350.

Place shrimp on a large baking sheet and drizzle with olive oil and season with salt. Add pancetta to same baking sheet. Roast for approximately 10 to 12 minutes. Do not overcook shrimp as they will be chewy. Pancetta will be crisp.

Toss tomatoes in 4 Tbsp olive oil and add salt and cracked black pepper. Place on a baking sheet and place in oven for about 10 minutes or until tomatoes burst.

Place all in a large serving bowl – scrape off all the bits from baking sheets. Add vinegar, 2 Tbsp olive oil and spinach. Gently fold all together and serve.

Recommend serving over quinoa, cannelloni beans (drained & rinsed) or pasta!