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Magnesium-rich foods like spinach may help prevent headaches. A surprisingly delicious warm chile dressing adds a unique flavor to this Spanish and shrimp salad.

Ingredients:

8 cups baby spinach (about 8 ounces)
1/2 cup grape tomatoes, halved
1/4 cup plus 2 tbsp vegetable oil
1 onion, finely chopped
1 Holland or serrano chile, minced
1 tsp finely grated fresh ginger
1/2 tsp cumin seeds
1/4 tsp turmeric
2 1/2 tbsp fresh lemon juice
Kosher salt and freshly ground pepper
1 pound cooked large shrimp

Directions:

Step 1
In a large bowl, toss the spinach, peas, and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin, and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pepper.

Step 2
Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.

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