Ginger Shrimp & Vermicelli Salad

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside. Combine rice vinegar, onion, ginger, and soy sauce in a screw-top jar; cover and shake well. Reserve 1/4 cup of the vinegar mixture for dressing; cover and chill until needed.

Place shrimp in a resealable plastic bag set in a shallow dish. Pour remaining vinegar mixture over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.

Cook vermicelli according to package directions; drain. Snip in a few places so vermicelli strands are not as long; keep warm.

Meanwhile, drain shrimp, discarding marinade. Lightly coat an unheated large skillet with cooking spray. Preheat over medium-high heat. Add shrimp to skillet; cook and stir for 1 to 3 minutes or until shrimp are opaque.

Combine the reserved 1/4 cup vinegar mixture and the canola oil in a large bowl; whisk until combined. Add warm vermicelli, shrimp, spinach, and Tropical Fruit Salsa; toss gently to coat. Serve immediately with lime wedges, if desired.