Spinach, Mandarin and Spiced Shrimp Salad with Mandarin Orange Dressing

• Spicy Glazed Almonds
• 3/4 cup light brown sugar, packed
• 1-1/2 tsp. fresh cracked black pepper
• 1-1/2 tsp. cayenne pepper
• 1-1/2 tsp. chili powder
• 1-1/2 tsp. salt
• 6 Tbsp. unsalted butter
• 1-1/2 qt. raw whole almonds, toasted
• Salad
• large shrimp, peeled with tails left on, deveined
• 1-1/2 qt. Bull's-Eye Raging Buffalo Wing Sauce
• 6 gal. baby spinach leaves
• 1 gal. red peppers, julienned
• 2-1/4 qt. mandarin oranges, sectioned
• 1-1/2 qt. Kraft Mandarin Orange with Sesame Dressing

1. Spicy Glazed Almonds: Mix sugar and seasonings; set aside.
2. Melt butter in saucepan on medium-high heat.
3. Add nuts; toss to coat.
4. Stir in sugar mixture; cook 6 to 8 min.
5. or until sugar is caramelized, stirring constantly.
6. Spread onto bottom of foil- or parchment paper-lined full-sheet pan; cool completely.
7. Break into pieces.
8. For each serving: Grill 5 oz (140 g) shrimp on medium heat until shrimp turn pink, turning occasionally and brushing with Buffalo wing sauce.
9. Place 2 cups (500 mL) spinach on serving plate; top with 1-1/2 oz.
10. (45 g) each red pepper and oranges, and 2 Tbsp.
11. (30 mL) each dressing and Spicy Glazed Almonds.
12. Top with shrimp.

almonds, light brown sugar, fresh cracked black pepper, cayenne pepper, chili powder, salt, unsalted butter, whole almonds, salad, shrimp, bullseye raging buffalo wing sauce, baby spinach leaves, red peppers, mandarin oranges, kraft mandarin

Taken from www.kraftrecipes.com/recipes/spinach-mandarin-spiced-shrimp-salad-mandarin-orange-dressing-113225.aspx (may not work)