Spinach-and-Shrimp Salad with Chile Dressing

Ingredients

• 2 ½ tablespoons fresh lemon juice
• 1 onion, finely chopped
• 1 cup frozen baby peas, thawed and drained
• Kosher salt and freshly ground pepper
• ½ teaspoon cumin seeds
• 1 Holland or serrano chile, minced
• 8 cups baby spinach (8 ounces)
• + 5 more ingredients
• • 1 pound cooked large shrimp
  • ½ cup grape tomatoes, halved
  • ¼ teaspoon turmeric
  • 1 teaspoon finely grated fresh ginger
  • ¼ cup plus 2 tablespoons vegetable oil

In a large bowl, toss the spinach, peas and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pe...

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