Ingredients
Dressing:
2 tablespoons rice vinegar
2 tablespoons fresh orange juice
1 1/2 tablespoons extravirgin olive oil
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
Shrimp:
2 teaspoons extravirgin olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
Cooking spray
Salad:
8 cups baby spinach (about 8 ounces)
2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
3/4 cup thinly vertically sliced red onion
Preparation
Prepare grill. To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.
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. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.
To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.
