Garlic Shrimp

• 4 (3 1/2 inch) square wonton wrappers
• 2 1/4 lb raw shrimp, peeled, deveined, tails left intact
• 4 cloves garlic, minced
• 2 tsp olive oil
• 3 oz spinach
• 1 None fresh long red chili, cut into matchsticks
• None None FOR THE GINGER-SOY DRESSING
• 1/4 cup peanut oil
• 1 tsp sesame oil
• 1 tbsp lime juice
• 1 tbsp light soy sauce
• 1/3 inch piece fresh ginger, grated

1. Preheat oven to 400u0b0F. Grease 2 baking trays and line with parchment paper. Place wonton wrappers on trays and bake for 5 mins, or until crispy.
2. Combine shrimp and garlic in a medium bowl. Heat olive oil in large frying pan over medium-high heat. Cook shrimp until just pink. Remove from heat.
3. Combine spinach and chili in a large bowl. Whisk together all ingredients for the ginger-soy dressing then pour 1/2 over spinach mixture and toss to combine. Distribute salad between serving plates, top with shrimp and drizzle with remaining dressing. Serve with wontons.

wrappers, shrimp, garlic, olive oil, spinach, long red chili, gingersoy dressing, peanut oil, sesame oil, lime juice, soy sauce, fresh ginger

Taken from recipes-plus.com/api/v2.0/recipes/35219 (may not work)