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Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

665 calories; fat 60g; saturated fat 5g; cholesterol 143mg; sodium 1078mg; protein 18g; carbohydrates 16g; sugars 8g; fiber 3g; iron 2mg; calcium 110mg.
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