1 tsp. red chile pepper flakes, or to taste
1 tbsp. garlic, minced
2 tbsp. ginger, minced, divided
2 tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
1-1/4 lb. shrimp, peeled and deveined
1/2 lb. baby spinach
1/4 c. soy sauce
2 tbsp. sesame oil
1/4 c. rice vinegar
1 tbsp. granulated sugar, or to taste
1 tbsp. sesame seeds
2 limes, quartered, for garnish

Prepare the grill. In a small bowl, combine the red pepper flakes, garlic, 1 tbsp. ginger, oil, salt and pepper; mix together well. Coat the shrimp generously with the rub and refrigerate for at least 15 minutes.

Place spinach in a microwave proof bowl, add water and cover tightly. Steam spinach in the microwave until just wilted, about 2 minutes on highest setting. Cool wilted spinach by tossing in cold running water; the spinach should remain bright green. Gently press extra water from the spinach; place it into a mixing bowl.

Combine soy sauce, sesame oil, rice vinegar, sugar and remaining ginger in a small bowl; mix well until sugar dissolves. Add soy mixture and sesame seeds to the spinach; toss well. Cover and refrigerate until ready to serve.

Grill shrimp over a very hot fire and cover. Cook shrimp until opaque, about 1 to 2 minutes per side. Portion spinach and arrange shrimp over the top. Spoon shrimp with extra soy broth and garnish with lime wedges.

Yield: 4 servings.