Instructions: Peel and devein the shrimp. Wash, trim, and towel-dry the spinach and place it in a large bowl. Set the shrimp and the spinach aside.

In a very large saute pan or wok, heat the olive oil until smoking hot. Add the shrimp and saute just until they begin to turn pink. Add the garlic and ginger and saute for 1 minute. Add the red onion, the yellow and red peppers, and mushrooms and saute for another 2 or 3 minutes. Add the orange juice, vinegar, chili paste, vegetable oil, and soy sauce and mix well.

Heat the mixture just to a boil and season with black pepper.

Pour the mixture over the spinach and toss. Divide the Sauteed Shrimp Salad among four plates and serve warm.

Serves four.

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