Ingredients

8 cups  baby spinach (8 ounces) 1 cup  frozen baby peas thawed and drained 1/2 cup  grape tomatoes halved 1/4 cup  plus 2 tablespoons vegetable oil 1   onion finely chopped 1   Holland or serrano chile 1 teaspoon  finely grated fresh ginger 1/2 teaspoon  cumin seeds 1/4 teaspoon  turmeric 2 1/2 tablespoons  fresh lemon juice Kosher salt and freshly ground pepper 1 pound  cooked large shrimp

Description

Spinach-and-Shrimp Salad With Chile Dressing, Recipe

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