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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 clove garlic, peeled |
1 teaspoon finely chopped fresh ginger |
1 tablespoon creamy peanut butter |
1/4 cup fresh cilantro leaves |
3 fresh basil leaves |
3 fresh mint leaves |
1/4 jalapeño, seeded and roughly chopped (plus more to taste, if desired) |
2 teaspoons sugar |
1 lemon |
1 lime |
2 oranges |
1 cup canola oil |
1 teaspoon sesame oil |
3/4 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 pound large shrimp, peeled and deveined |
1 5- to 7-ounce bag spinach |
bamboo skewers, soaked in water for at least 30 minutes |
Directions:
1. In a blender, combine the garlic, ginger, peanut butter, cilantro, basil, mint, jalapeño, and sugar and pulse to form a paste. Place a strainer over the blender and squeeze the juice from the lemon, lime, and 1 of the oranges into the blender. With the motor running on low, slowly add the canola and sesame oils. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.Meanwhile, peel the remaining orange. Divide it into segments and cut each one crosswise; set aside.Heat the grill to medium. Divide the shrimp among 4 skewers. Season with the remaining salt and pepper. Grill, turning once, until the shrimp are pink and cooked through, 3 to 4 minutes total.Divide the spinach and orange segments among individual plates. Place one skewer on each salad and serve the dressing on the side.Tip: You can make the dressing ahead of time and refrigerate it for up to 1 week.
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