Spinach Salad with Grilled Shrimp

Ingredients

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

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

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