Orange Shrimp Spinach Salad

4 Valencia oranges - peeled, sectioned, and seeded

1 (16 ounce) package frozen cooked shrimp, thawed

1 (6 ounce) package baby spinach leaves

1 (8 ounce) can large pitted black olives, drained

3 tablespoons olive oil, or to taste

1 tablespoon balsamic vinegar, or to taste

freshly ground black pepper to taste

Toss orange sections, shrimp, spinach, and black olives together in a large salad bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with black pepper. Chill salad before serving.