Caribbean Citrus Shrimp Salad - cooking recipe

Ingredients
    2 tablespoons olive oil
    2 lbs medium shrimp, peeled and deveined
    2 cups red onions, thin wedges
    1 1/2 cups pasilla chiles, 1/2 inch dice
    2 tablespoons ginger, shredded
    1 1/2 tablespoons garlic, minced
    2 cups ripe olives, halved
    1/2 cup orange juice
    1 1/2 teaspoons curry powder
    1 teaspoon sea salt
    1 teaspoon red pepper flakes
    2 cups orange sections, pith removed
    1 cup yellow cherry tomato, halves
    1/2 teaspoon lime zest
    6 cups mesclun
Preparation
    In a large pan add oil, turn on heat to medium.
    Add shrimp and cook for 2 minutes.
    Stir in the onions, peppers, ginger and garlic.
    Cook for 3 minutes, stirring often.
    Add olives, orange juice, curry powder, salt and red pepper flakes.
    Bring to a boil.
    Reduce heat and simmer 3 minutes.
    Remove from heat.
    Stir in orange segments, cherry tomato halves, butter and lime zest.
    Toss.
    Divide mesclun between 6 bowls.
    Toss shrimp dish one more time and divide evenly between bowls.
    Serve.

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