INGREDIENTS

• ⅓ cup kumquats thinly sliced and seeded

• 2 ½ tablespoons seasoned rice vinegar

• 2 tablespoons shallot finely chopped

• 1 tablespoon olive oil

• 2 teaspoons fresh ginger peeled and minced

• ½ teaspoon sesame oil

• 5 ounces baby spinach

• ½ cup sliced almonds  toasted

• 2 cups Oregon Bay Shrimp (optional)

INSTRUCTIONS

1. Chop enough kumquats to measure 1 tablespoon.

2. Mix chopped kumquats, vinegar, shallot, olive oil, ginger, and sesame oil in large bowl to make the kumquat dressing

3. Season with salt and pepper.

4. Add spinach, almonds, bay shrimp if using and additional sliced kumquats to a plate or bowl. Add the kumquat dressing.