Warm Szechuan Shrimp And Spinach Salad

• 1 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon sesame oil
• 1 package (6 ounces) fresh baby spinach
• 1 can (15 ounces) whole baby corn, drained
• 1 cup bean sprouts
• 1/4 cup salted roasted almonds, chopped
• 1/4 cup sliced water chestnuts
• 1/4 cup chopped sweet red pepper
• 1/4 cup minced fresh cilantro
• 1 green onion, finely chopped
• 1/4 cup rice vinegar
• 1-1/2 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons chili garlic sauce
• 1-1/2 teaspoons soy sauce

1. In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp.
2. In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

shrimp, sesame oil, baby spinach, baby corn, bean sprouts, almonds, water chestnuts, sweet red pepper, fresh cilantro, green onion, rice vinegar, fresh gingerroot, garlic sauce, soy sauce

Taken from www.tasteofhome.com/recipes/warm-szechuan-shrimp-and-spinach-salad/ (may not work)