Thai Shrimp Salad

Ingredients

• 1 clove garlic, peeled
• 1 teaspoon finely chopped fresh ginger
• 1 tablespoon creamy peanut butter
• 1/4 cup fresh cilantro leaves
• 3 fresh basil leaves
• 3 fresh mint leaves
• 1/4 jalapeño, seeded and roughly chopped (plus more to taste, if desired)
• 2 teaspoons sugar
• 1 lemon
• 1 lime
• 2 oranges
• 1 cup canola oil
• 1 teaspoon sesame oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 1 5- to 7-ounce bag spinach
• Bamboo skewers, soaked in water for at least 30 minutes

Preparation

1. 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.
   
   Tip: You can make the dressing ahead of time and refrigerate it for up to 1 week.