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Here is a recipe for shrimp and vegetable salad with spicy dressing. This serves approx 6, and takes about 40 minutes to make.

1/4 cup frozen tangerine juice concentrate, thawed
2 Tbls vegetable oil
2 Tbls lime juice
2 Tbls water
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt or to taste
1/4 tsp ground red pepper
2 lbs medium shrimp, unpeeled
1 lb fresh asparagus

3 medium yellow squash
Cooking spray
6 small plum tomatoes, halved lengthwise
6 cups fresh spinach leaves

To make dressing, combine tangerine concentrate, vegetable oil, lime juice, water, oregano, cumin, salt, and red pepper in a jar. Cover tightly and shake to blend. Set aside.

Peel and devein shrimp, leaving tails intact. Toss with 1 Tbls of dressing in a small bowl. Cover and refrigerate 30 minutes.

Snap off woody ends of asparagus. Trim ends of squash and cut in half lengthwise. Place asparagus and squash on a plate and brush with 1 Tbls of dressing.

Thread shrimp on skewers, leaving a 1/2 inch space between shrimp. Coat a grill rack with cooking spray and place it over medium-hot coals.

Put shrimp skewers on rack. Grill 1 1/2 to 2 1/2 minutes on each side or until browned and firm. Transfer to a shallow dish and remove shrimp from skewers. Toss with 1 Tbls of salad dressing. Set aside.

Grill asparagus, yellow squash, and tomato halves for 5 to 7 minutes or until lightly browned, turning once. Toss spinach with 3 Tbls of dressing. Arrange spinach on a serving platter and top with shrimp and vegetables. Drizzle with remaining dressing and serve.

Learn more about this author, C. Penlington.
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