I'm going to be honest with you. The only reason this is "Asian" shrimp salad is because I used Galanga as a spice.
But you can easily replace it with ginger. I used lemon juice, but I'm sure orange would also be suitable. And for once, I used baby spinach instead of a mixed salad. Let me tell you, those bags of mixed salad sure do come in handy. This is yet another one of my salad inventions. I guess they will all appear on here eventually, but I encourage you to experiment.
Asian Shrimp Salad
8-10 jumbo shrimp
2 cups raw baby spinach
2 T lemon juice (about 1/2 lemon)
1/2 t galanga (or ginger)
2 T canola oil
1/2 cup white wine
1 T butter
salt and pepper to taste
Mix shrimp with spices and lemon juice. Put a heavy bottomed saucepan onto medium heat and add oil. When just smoking, add shrimp and spread out evenly. Let cook on one side for 2-3 minutes and turn over. While the shrimp is cooking, chop zucchini in rounds and sprinkle with salt. Remove shrimp from pan and add zucchini. Cook until just brown and turn over to cook for another minute. Remove from pan and add white wine to deglaze. Stir and let reduce. Add butter to emulsify. Put shrimp and zucchini on top of a bed of spinach and drizzle with sauce and season.