BROILED SHRIMP AND SPINACH SALAD

Broiled Shrimp and Spinach Salad

Serves 4

Light salads combining hot seafood or chicken with fresh greens are some of California's best contributions to American cooking. Add a good soup and a simple fruit dessert and you have a perfect weekend lunch or weekday supper.

Seek out the baby spinach leaves (usually prewashed) that are now being grown especially for use in salads. Otherwise, pick out a bunch of spinach that has lots of small, tender leave, and take care to wash them thoroughly.

As most raw shrimp for sale today were flash-frozen at the time or the catch, I find it best to peel the shrimp and then soak them in salted water for 10-15 minutes to freshen them and eliminate any strong odor. After soaking, rinse well in fresh water before use.

1 lb (500 g) shrimp (prawns) in the shell (about 24)

2 1/8 teaspoons salt, or to taste

½ lb (250 g) young, small green beans, trimmed

½ lb (250 g) baby spinach leaves, or one bunch young, tender spinach

1 ½ tablespoons fresh lemon juice

1/3 cup (3 f1 oz/80 ml) extra-virgin olive oil

2 teaspoons minced fresh dill

freshly ground pepper

1 tablespoon minced green (spring) onion, including some tender green tops

Preheat a broiler.

Peel, devein and butterfly shrimp. Place the shrimp in a bowl and add water to cover. Add 1 teaspoon of the salt, stir to dissolve, and let stand for 10 minutes. Drain, rinse, and drain again; dry on paper towels.

Rinse the baby spinach leaves, if necessary, and dry. If using bunch spinach, pick over the leaves, discarding tough and large ones, and remove the stems. Wash and dry well. If the leaves are large, tear them into small pieces. Place the spinach in a bowl.

To make the vinaigrette, in a small bowl, combine the lemon juice and the remaining 1/8 teaspoon salt and stir to dissolve. Add the olive oil, dill and pepper to taste and whisk until blended. Stir in the green onion and set aside.

Arrange the shrimp in a small broiling pan without a rack or in a flameproof baking dish. Brush the shrimp with a little of the vinaigrette and place under the broiler about 3 inches from the heat. Broil until the shrimp turn pink, turning once, 3-4 minutes. Remove from the broiler and add the remaining vinaigrette and the green beans to the pan or dish. Stir to coat the shrimp and beans with vinaigrette. Using tongs transfer the shrimp and beans to a plate.

Pour the warm vinaigrette over the spinach and toss quickly. Divide the spinach among individual plates and arrange the shrimp and green beans on top. Serve at once.

From Williams-Sonoma Simple Classics Cookbook