Cooking Light's Spinach Salad with Grilled Shrimp

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

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.

Cooking Light

FEBRUARY 2005