Caribbean Citrus Shrimp Salad

• 2 tablespoons olive oil
• 2 lbs medium shrimp, peeled and deveined
• 2 cups red onions, thin wedges
• 1 1/2 cups pasilla chiles, 1/2 inch dice
• 2 tablespoons ginger, shredded
• 1 1/2 tablespoons garlic, minced
• 2 cups ripe olives, halved
• 1/2 cup orange juice
• 1 1/2 teaspoons curry powder
• 1 teaspoon sea salt
• 1 teaspoon red pepper flakes
• 2 cups orange sections, pith removed
• 1 cup yellow cherry tomato, halves
• 1/2 teaspoon lime zest
• 6 cups mesclun

1. In a large pan add oil, turn on heat to medium.
2. Add shrimp and cook for 2 minutes.
3. Stir in the onions, peppers, ginger and garlic.
4. Cook for 3 minutes, stirring often.
5. Add olives, orange juice, curry powder, salt and red pepper flakes.
6. Bring to a boil.
7. Reduce heat and simmer 3 minutes.
8. Remove from heat.
9. Stir in orange segments, cherry tomato halves, butter and lime zest.
10. Toss.
11. Divide mesclun between 6 bowls.
12. Toss shrimp dish one more time and divide evenly between bowls.
13. Serve.

olive oil, shrimp, red onions, pasilla chiles, ginger, garlic, ripe olives, orange juice, curry powder, salt, red pepper, orange sections, yellow cherry tomato, lime zest

Taken from www.food.com/recipe/caribbean-citrus-shrimp-salad-217147 (may not work)