Shrimp and Orange Tossed Salad

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Serves: 4

2 oranges
1/3 cup orange juice
12 ounces peeled, deveined shrimp
1 teaspoon snipped fresh rosemary (1/3 teaspoon dried rosemary)
2 tablespoons white wine vinegar
2 tablespoons salad oil
6 cups fresh spinach, torn
1 red onion, small, thinly sliced and separated into rings

Grate 1 teaspoon orange peel; set aside. Peel and section oranges over a bowl to catch any juice; set sections aside. Measure juice and add additional orange juice to equal 1/3 cup; set aside. Rinse shrimp and pat dry. Cook in boiling, salted water for 1-3 minutes or until shrimp turn opaque. Drain and rinse under cold water. Set aside. In a saucepan, bring reserved orange juice and rosemary to a boil. Remove from heat; stir in the grated orange peel, vinegar, and oil. In a large bowl, toss together the spinach, onions, oranges, and shrimp. Dress salad with orange dressing. Toss lightly to coat.


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