Sugar and seasonings; set aside. Melt butter in saucepan on medium-high heat. Add nuts; toss to coat. Stir in sugar mixture; cook 6 to 8 min. or until sugar is caramelized, stirring constantly. Spread onto bottom of foil- or parchment paper-lined full-sheet pan; cool completely. Break into pieces.
For each serving:
5 oz (140 g) shrimp on medium heat until shrimp turn pink, turning occasionally and brushing with Buffalo wing sauce.
2 cups (500 mL) spinach on serving plate; top with 1-1/2 oz. (45 g) each red pepper and oranges, and 2 Tbsp. (30 mL) each dressing and Spicy Glazed Almonds. Top with shrimp.