Spinach and Shrimp Salad with Citrus Dressing

Ingredients

• 12 oz. large shrimp
• 8 cups baby spinach leaves (or flat-leaf spinach), stems removed, rinsed and dried
• 2 firm nectarines, halved and cut into thin slices
• 2 medium red bell peppers, seeded and halved
• 4 very thin slices red onion
• 1/2 cup fresh orange juice
• Juice of 1 lime
• 1/8 tsp. ground turmeric
• 2 tsp. extra virgin olive oil
• Salt and freshly ground black pepper
• 1 tsp. fresh oregano, minced

Directions

1. Place shrimp in a large saucepan filled with cold water. Bring to a boil over medium-high heat. When shrimp have turned pink and curled, drain and peel them. Remove their veins. Halve each shrimp lengthwise and set aside.
2. Arrange a quarter of the spinach in a bed on each of 4 dinner plates. (If using flat-leaf spinach, first tear it into bite-size pieces.) Arrange 4 nectarine slices on each bed of spinach. Cut pepper halves into strips. Cut strips into thirds. Arrange one-fourth on top of nectarine slices. Arrange one-fourth of the shrimp over the peppers. Separate onions into rings and arrange over shrimp.
3. For the dressing, whisk orange and lime juices in a small bowl with turmeric and oregano. Whisk in oil.
4. Season to taste with salt and pepper. Spoon 2 tablespoons dressing over each salad. Sprinkle oregano on top and serve. (Salad can be assembled and dressing made up to 4 hours ahead. Cover with plastic wrap and refrigerate. Dress and garnish just before serving.)

Recipe Yield: Makes 4 servings.

Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.