Spinach Salad
Serves: 4
Prep Time: 7 Minutes
Ingredients:
1 ¼ lb. large raw peeled shrimp with tails on or off
2 navel oranges, divided
10 oz. Spinach (about 14 cups loosely packed)
2 cloves garlic, smashed
½ tsp. Fine Sea salt
½ tsp. Ground black pepper
2 tbsp. olive oil
Instructions:
Bring a medium saucepan of water to a boil over high heat. Add shrimp and garlic and cook until shrimp are opaque throughout, about 2-3 minutes. Drain and rinse shrimp with cold water and set aside Next make dressing: zest 1 orange. Halve zested orange and squeeze to yield ¼ cup juice. In a small bowl combine zest, juice salt and pepper whisk in oil and set aside. Peel at and cut remaining orange and set aside. In a large bowl toss spinach with about 2/3 dressing. Divide salad among 4 plates and tope with shrimp and orange pieces, drizzle with remaining dressing and serve.
