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Spinach-And-Shrimp Salad With Chile Dressing

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Photo: Food & Wine

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Ingredients

8 cups baby spinach (8 ounces)

1 cup frozen baby peas, thawed and drained

1/2 cup grape tomatoes, halved

1/4 cup plus 2 tablespoons vegetable oil

1 onion, finely chopped

1 Holland or serrano chile, minced

1 teaspoon finely grated fresh ginger

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric

2 1/2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper

1 pound cooked large shrimp

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