Kung Pao Shrimp and Spinach Salad Recipe – Sunset Magazine

Ingredients

• 1 pound peeled, deveined shrimp (31 to 40 per lb.)
• 1 tablespoon peanut or salad oil
• 1/3 cup unsalted roasted peanuts
• 1/2 teaspoon hot chili flakes
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Asian (toasted) sesame oil
• 2 teaspoons sugar
• 2 1/2 quarts baby spinach leaves (10 oz.), rinsed and crisped
• 1/2 cup shredded carrot