Miami Spice Shrimp And Vegetable Salad

Ingredients

1/4 cup frozen tangerine juice
concentrate, thawed
2 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons water
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 pounds medium shrimp, unpeeled
1 pound fresh asparagus
3 medium yellow squash
Cooking spray
6 small plum tomatoes, halved lengthwise
6 cups fresh spinach leaves, thinly sliced

Directions

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 tablespoon 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 tablespoon 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 11/2 to 21/2 minutes on each side or until browned and firm. Transfer to a shallow dish and remove shrimp from skewers. Toss with 1 tablespoon 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 tablespoons of dressing. Arrange spinach on a serving platter and top with shrimp and vegetables. Drizzle with remaining dressing and serve.