clove garlic, peeled
finely chopped fresh ginger
creamy peanut butter
fresh cilantro leaves
fresh basil leaves
fresh mint leaves
jalapeno, seeded and roughly chopped (plus more to taste, if desired)
large shrimp, peeled and deveined
5- to 7-ounce bag spinach
bamboo skewers, soaked in water for at least 30 minutes
- 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.