Miami Spice Shrimp And Vegetable Salad

• 1/4 cup frozen tangerine juice
• concentrate, thawed
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 2 tablespoons water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 pounds medium shrimp, unpeeled
• 1 pound fresh asparagus
• 3 medium yellow squash
• Cooking spray
• 6 small plum tomatoes, halved lengthwise
• 6 cups fresh spinach leaves, thinly sliced

1. To make dressing, combine tangerine concentrate, vegetable oil, lime juice, water, oregano, cumin, salt, and red pepper in a jar. Cover tightly and shake to blend. Set aside.
2. Peel and devein shrimp, leaving tails intact. Toss with 1 tablespoon of dressing in a small bowl. Cover and refrigerate 30 minutes.
3. Snap off woody ends of asparagus. Trim ends of squash and cut in half lengthwise. Place asparagus and squash on a plate and brush with 1 tablespoon of dressing.
4. Thread shrimp on skewers, leaving a 1/2-inch space between shrimp. Coat a grill rack with cooking spray and place it over medium-hot coals.
5. Put shrimp skewers on rack. Grill 11/2 to 21/2 minutes on each side or until browned and firm. Transfer to a shallow dish and remove shrimp from skewers. Toss with 1 tablespoon of salad dressing. Set aside.
6. Grill asparagus, yellow squash, and tomato halves for 5 to 7 minutes or until lightly browned, turning once. Toss spinach with 3 tablespoons of dressing. Arrange spinach on a serving platter and top with shrimp and vegetables. Drizzle with remaining dressing and serve.

tangerine juice, vegetable oil, lime juice, water, oregano, ground cumin, salt, ground red pepper, shrimp, fresh asparagus, yellow squash, cooking spray, tomatoes, fresh spinach leaves

Taken from www.epicurious.com/recipes/member/views/miami-spice-shrimp-and-vegetable-salad-1254702 (may not work)