Photo: © Frances Janisch
Yield
4

How to Make It

Step 1

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 until lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pepper.

Step 2

Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.

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