Prep: 1. Remove shrimp tails. 2. Mince garlic. 3. Chop avocado and dice cucumber. 4. Juice limes and grate ginger. 5. Chop cilantro, if using. Make: 1. Toss shrimp with half the garlic, and all of the chili powder and cayenne (if using). 2. If your shrimp is raw, heat 1/2 tablespoon olive oil over medium high heat and saute shrimp for a about 2 minutes per side. Skip this step if using cooked shrimp (unless you want to warm them) 3. Mix together minced ginger, lime juice, 2 tablespoons olive oil, and salt to taste. 4. Top spinach with shrimp and pour the dressing over the salad and serve topped with fresh cilantro (if desired).
We also love adding peanuts or almond to top this. To take the dressing up a notch add 1 1/2 tablespoons miso paste and 2 tablespoons agave nectar.