Serves four

For the Fig Vinaigrette:
Amt    Ingredient
1/3 cup    fig vinegar
1 tbsp.    Dijon mustard
2 tbsp.    lemon juice
2 tbsp.    shallot, minced
1 cup        virgin olive oil
to taste    salt and pepper

For the Shrimp:
16        U/10 shrimp, marinated 24 hours in
¼ cup        virgin olive oil
4 sprigs    fresh thyme
1 tsp.         lemon zest

For the Salad:
6 cups        baby spinach greens
2        red bell peppers, charred, peeled,
seeded and julienned
4        Cara Cara oranges, peeled and sliced
into rounds
8        slices very thin Manchego cheese

Procedure:
• With immersion blender, process vinegar, mustard, lemon juice and shallot. With motor running, add oil gently. Reserve.
• Grill shrimp to desired doneness. Season.
• Coat spinach leaves with vinaigrette. Arrange shrimp and remaining items decoratively.