Spinach Salad with Grilled Shrimp

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons fresh orange juice
• 1 ½ tablespoons extravirgin olive oil
• 1 tablespoon honey
• 1 tablespoon low-sodium soy sauce
• ½ teaspoon grated peeled fresh ginger
• ½ teaspoon salt
• + 12 more ingredients
• • ¹/₈ teaspoon crushed red pepper
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon grated peeled fresh ginger
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 pounds large shrimp, peeled and deveined
  • Cooking spray
  • 8 cups baby spinach (about 8 ounces)
  • 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
  • ¾ cup thinly vertically sliced red onion

1. Prepare grill. 2. To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside. 3. To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers...

View full recipe at SpringPad