Source: dLife

A light spinach salad, with mixed veggies, tossed in a lemon dressing, and topped with shrimp.

Servings

5 tsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp fresh chopped green onion , minced
0.5 tsp hot red pepper flakes
0.25 tsp salt
0.25 tsp white pepper
1 lb large raw shrimp , peeled and deveined, tails intact
4 cup fresh chopped spinach , shredded
1 medium cucumber , peeled, seeded, and diced
1 Papaya, fresh, small, 4 1/2" x 2 3/4" , seeded and cut into 1/2-inch cubes
0.5 cup fresh cherry tomatoes , halved
8 oz yellow bell pepper strips , about 1/2 pepper
1 tbsp fresh basil , chopped
1 tbsp fresh cilantro , chopped
1 cooking spray

1 Lightly spray broiler pan with nonstick cooking spray. Preheat broiler.
2 To make the dressing, whisk together the olive oil, lemon juice, green onions, red pepper, 1/8 teaspoon of salt, and white pepper in a small bowl; set aside.
3 Place the shrimp, single layer, on the broiler pan and season with the remaining 1/8 teaspoon of salt. Broil until opaque, about 1 1/2 minutes per side. Remove from broiler, cover, and keep warm.
4 Mix the remaining ingredients in a large bowl and add the dressing; stir to coat well. Evenly divide the salad among 4 individual plates and top each evenly with the shrimp. Serve at once.

Cantaloupe, when ripe, makes a great substitute for the papaya.