Spinach Salad with Grilled Shrimp – all phases, serves 4-6

as adapted from Cooking Light

• 1/2 cup Walden Farms Sesame Ginger dressing

Shrimp:

• 1 teaspoon extravirgin olive oil
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 2 pounds large shrimp, peeled and deveined
• olive oil 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

1. Prepare grill.
2. 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.
3. To prepare salad, add Sesame Ginger dressing, spinach, mushrooms, and onion; toss gently to coat. Serve with shrimp skewers.