Ingredients
8cupsbaby spinach
1cupfrozen baby peas
½cupgrape tomatoes
¼cupvegetable oil
2tbspvegetable oil
1onion
1serrano chili,or holland
1tspfresh ginger,finely grated
½tspcumin seeds
¼tspturmeric
2½tbsplemon juice,fresh
kosher salt and freshly ground pepper
1lblarge shrimp
Preparation
In a large bowl, toss the spinach, peas, and tomatoes.
In a medium skillet, heat the oil. Add the onion and cook over moderately high heat for 4 minutes until lightly golden.
Add the chili, ginger, cumin, and turmeric and cook for 2 minutes. Add the lemon juice and season dressing with salt and pepper.
Add the shrimp to the salad. Pour warm chili dressing over salad, and toss well.
Serve and enjoy!
