Tepid Saute of Spinach, Shrimps and Tangerines With Dijon

1. 1

   Boil the shrimp in salty water for 2 minutes.

2. 2

   Once cold peel them.

3. 3

   Peel the tangerines and separate them in segments removing the white skin so they will not be bitter.

4. 4

   Prepares the creamy vinaigrette by mixing the olive oil with the mustard and reserve.

5. 5

   Saute shrimp for 3 minutes.

6. 6

   Add the tangerines and spinach and saute for an additional 5 minutes.

7. 7

   Season to taste.

8. 8

   Draw some lines on the serving plates with the creamy vinaigrette and place the saute in the middle decorating with mint leaves.

* Per serving · 4 servings · Values may vary.

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