Pat shrimp dry with paper towels. In a small bowl combine 1 tbs olive oil, minced garlic, lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Toss shrimp in the mixture until evenly coated. Let sit 5–10 minutes at room temperature while you preheat the grill or grill pan.

Grill shrimp

Preheat grill or cast-iron grill pan to medium-high heat. Lightly oil grates or pan. Grill shrimp, tails on, 1.5–2 minutes per side until opaque and firm (internal temperature ~120–130°F / 49–54°C). Remove shrimp and set aside to cool slightly.

Citrus Vinaigrette

In a small bowl or jar whisk together orange juice, lemon juice, white wine vinegar, honey, Dijon mustard and remaining 1 tbs olive oil. Slowly whisk in remaining 1 tbs olive oil (or shake in a jar) until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust sweetness or acidity as desired.

Salad Assembly

In a large mixing bowl add the baby spinach, sliced red bell pepper, and thinly sliced red onion. Add orange segments.

Drizzle about two-thirds of the citrus vinaigrette over the salad (reserve the rest for serving). Gently toss to coat the leaves and vegetables, taking care not to bruise the spinach.

Arrange the dressed salad on individual plates or a single platter. Top with the grilled shrimp (6 per serving). Spoon any resting juices from the shrimp over the salad. Garnish with cilantro if using and finish with a light grind of black pepper.

Serve immediately with remaining vinaigrette on the side for guests to add more if desired.