Living Lettuce with Citrus Grilled Shrimp

Makes 2 servings.

Ingredients:

• 10 large (21-25 count) raw peeled and deveined shrimp
• 1 head Tanimura & Antle* Living Lettuce
• 1 Cara Cara* orange, peeled and sectioned
• 1 avocado, peeled and thinly sliced
• 4 ounces feta cheese, crumbled
• 1/3 cup dried cherries
• 1/4 cup thinly sliced Tanimura & Antle* Artisan Red onions

Directions:

• Thaw shrimp and pat dry. Place in a small bowl, add 1/4 cup of dressing and toss to combine. Let stand for 30 minutes.
• Gently remove each lettuce leaf from the root, rinse and drain.
• In a large bowl, combine lettuce, orange, avocado, feta, dried cherries, red onions and almonds. Add dressing to taste and toss gently to coat.
• Heat a nonstick frying pan over medium heat. Add shrimp and cook until pink, about 3 minutes. Remove from the pan with a slotted spoon and place on top of the salad.

Citrus Dressing

Ingredients:

• Finely grated peel of 1 Cara Cara* orange
• 1/3 cup fresh Cara Cara* orange juice
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup extra-virgin olive oil

Directions:

• To prepare the dressing, combine grated orange peel, orange and lime juices, honey, mustard, salt and pepper in a bowl.
• Slowly whisk in olive oil until blended.
• This can be stored in the refrigerator for up to a week. Shake or blend before use.

* Brands may vary by region; substitute a similar product.

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