Ingredients

• 1 pound medium shrimp, peeled and cooked
• 6 cups baby spinach
• 1 6.5 oz jar marinated artichoke hearts, drained and coarsely chopped
• 1/2 cup roasted red bell pepper strips
• 1 seedless orange; peeled, sectioned and chopped
• 1 green onion, sliced
• 2 tbsp minced oregano
• 2 tbsp minced parsley
• 1/3 cup sliced pitted black olives
• 2 tbsp olive oil
• 1 tbsp sherry wine vinegar
• 1 tbsp frozen orange juice concentrate, thawed
• 1/2 tsp orange zest
• 1/2 tsp paprika
• 1/2 tsp ground pepper
• 1/2 tsp salt
• Garnish: toasted pine nuts and shaved Manchego cheese