Tepid Saute of Spinach, Shrimps and Tangerines With Dijon

• 16 ounces fresh spinach
• 8 ounces large shrimp
• 2 tangerines
• 12 mint leaves
• 3 tablespoons Dijon mustard
• 3 tablespoons extra virgin olive oil
• 12 teaspoon salt
• 14 teaspoon black pepper

1. Boil the shrimp in salty water for 2 minutes.
2. Once cold peel them.
3. Peel the tangerines and separate them in segments removing the white skin so they will not be bitter.
4. Prepares the creamy vinaigrette by mixing the olive oil with the mustard and reserve.
5. Saute shrimp for 3 minutes.
6. Add the tangerines and spinach and saute for an additional 5 minutes.
7. Season to taste.
8. Draw some lines on the serving plates with the creamy vinaigrette and place the saute in the middle decorating with mint leaves.

fresh spinach, shrimp, tangerines, mint, mustard, extra virgin olive oil, salt, black pepper

Taken from www.food.com/recipe/tepid-saut-of-spinach-shrimps-and-tangerines-with-dijon-233517 (may not work)