I added spinach, sliced strawberry, and crushed walnuts to a bowl while I seared the shrimp in a mix of grapeseed and olive oil (start grapeseed, raise to high heat, drop halved shrimp, add olive oil, cook in residual heat).

Once the shrimp were cooked and added to the bowl, I deglazed the pan with balsamic, adding a splash of soy sauce and a few muddled strawberry slices. That became the dressing for the salad, which was then tossed and plated.

Finally, I added cracked black pepper and crumbled pecorino romano on top to round out the flavors.