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3/4 lb. large shrimp (31 to 40 count), peeled and deveined
Kosher salt
2 Tbs. extra-virgin olive oil
1/2 large lemon, cut into 5 wedges
1 small onion (about 4 oz.), chopped
1-1/2 Tbs. finely chopped fresh ginger
2 small cloves garlic, minced
1 tsp. ground cumin
Pinch cayenne
1 14- to 16-oz. can chickpeas, rinsed and drained
10 oz. mature spinach, well washed, stemmed, and coarsely chopped
1/4 cup chopped fresh cilantro
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