Ingredients

• 8 raw frozen shrimp
• 2 handfuls of salad mix
• a few thin slices of pineapple
• 1/2 small red onion
• cilantro and mint leaves for sprinkling

Orange-ginger vinaigrette:

• 6 tablespoons orange juice
• 4 teaspoons orange jam
• 1 chili pepper, chopped
• 1/2 teaspoon chili flakes
• 3 teaspoons grated ginger
• 3 tablespoons extra virgin olive oil
• 3 tablespoons chopped mint and cilantro

Preparation

1. Prepare the vinaigrette: pour orange juice into a small bowl, add orange jam, chopped chili pepper, chili flakes and olive oil, grated ginger, mix everything. Before use, mix with chopped mint and cilantro and season with a pinch of salt if needed.
2. Thawed shrimp, remove from shells, cut along the outside of the back, about halfway along the length of the shrimp and remove the intestine. Rinse, dry thoroughly, sprinkle with salt and arrange on a plate. Drizzle with 3 tablespoons of vinaigrette and mix, set aside.
3. Salad: arrange rinsed spinach and lettuce on a plate, add pineapple slices and red onion cut into thin slices. Heat 1 tablespoon of oil in a small pan, and add shrimp. Fry for about 1 minute on each side. If we use blanched shrimp, 1/2 minute frying on each side is enough. Remove shrimp from the pan and arrange on the salad, drizzle with sauce from the pan and the rest of the vinaigrette. Sprinkle with cilantro and mint leaves.
4. Skewers: Thread cubed pineapple, raw shrimp sprinkled with salt, and red onion onto skewers, arrange on a plate and drizzle with part of the vinaigrette. Grill on a grill pan for about half a minute on each side. Place on plates with lettuce, drizzle with the rest of the vinaigrette and sprinkle with cilantro and mint.