Grilled Shrimp Skewers With Spinach Salad

• 2 tablespoons extra virgin olive oil
• 2 tablespoons jamaican jerk spice (or, Mexican seasoning)
• 2 tablespoons lime juice
• 1 lb large shrimp, peeled and deveined
• 4 cups Baby Spinach
• 1 orange, peeled and cut into small quarters
• 1/2 teaspoon orange zest, grated fine
• 1 red bell pepper, chopped
• 1 avocado, peeled and chopped
• 2 green onions, sliced
• 3 tablespoons goat cheese, crumbled
• 1/4 cup balsamic vinaigrette
• 10 wooden skewers, soaked in water for 30 minutes

1. Combine olive oil, seasoning, lime juice and shrimp in a heavy plastic bag, refrigerate for at least 4 hours.
2. Place spinach in a large salad bowl, peel orange with a knife so very little of the white pith remain, slice into segments and cut into small quarters.
3. Add orange pieces, red bell pepper, avocado and green onions to spinach.
4. Add balsamic vinaigrette, toss and coat well.
5. Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side or until cooked through.
6. Put spinach mixture onto plates, sprinkle each with orange zest and goat cheese.
7. Top each with shrimp skewers. Drizzle with more vinaigrette if needed.

extra virgin olive oil, spice, lime juice, shrimp, spinach, orange, orange zest, red bell pepper, avocado, green onions, goat cheese, balsamic vinaigrette, wooden skewers

Taken from www.food.com/recipe/grilled-shrimp-skewers-with-spinach-salad-323808 (may not work)