Spinach Salad With Spiced Shrimp And Mango

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1/2 medium red onion, very thinly sliced (about 1 cup)

1/2 cup plus 1 tablespoon fresh lime juice (from about 8 limes)

8 ounces baby spinach

1 large mango (about 1 pound)

10 ounces large shrimp, peeled and deveined, tails intact

1 teaspoon coarse salt

Freshly ground pepper, to taste

1/8 teaspoon cayenne pepper, or to taste

1 tablespoon olive oil

1 tablespoon minced garlic

3 tablespoons coarsely chopped fresh cilantro leaves

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