Shrimp in Orange Vinagrette

This meal comes together in under 30 minutes. It’s simple to make and delicious!

If you don’t want to use rice as base, roast up some root vegetables instead or make some cassava pasta to go with the shrimp

Ingredients:

Marinade:

• Juice of two oranges

• Zest of one orange

• 2 tbsp olive oil

• Salt & pepper to taste

• 1-2 tsp raw honey

Shrimp:

• 12oz shrimp, precooked

• 5oz baby spinach

• 1 cup uncooked medium grain white rice

• 2 cups broth or water

Preparations:

• Wash your rice 5-6 times in water. Then add I 2 cups water and place on the stove. Cover with a lid.

• When the rice comes to a boil, let it simmer for another ten minutes before turning off the heat. Keep the lid on and let it sit for another ten minutes.

• You can make the marinade for the shrimp the night before and store in the fridge. Or make it on the spot.

• Squeeze two oranges into a jar, add the zest of one orange. Add the olive oil, honey, salt and pepper to taste.

• Add the shrimp to a large bowl and pour the sauce over it. Let it sit for five minutes or longer.

• Heat a skillet. Once it’s hot enough add the coated shrimp to the pan and cook it for about five minutes. Just enough to let the shrimp reheat and allow the sauce to merge with it.

• Add in the spinach and continue to cook until it has wilted down and soaked up the sauce.

• Remove from heat and serve with your fluffy rice.