Living Lettuce with
Citrus Grilled Shrimp
Tanimura & Antle
Finely grated peel of 1
Cara Cara* orange
10 large ( 21-25 count) raw
peeled and deveined shrimp
1 head Tanimura & Antle*
1/3 cup fresh Cara Cara* orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 Cara Cara* orange, peeled
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground
1 avocado, peeled and thinly sliced
4 ounces feta cheese, crumbled
1/3 cup dried cherries
2/3 cup extra-virgin olive oil
1/4 cup thinly sliced Tanimura &
Antle* Artisan Red onions
1/4 cup toasted slivered almonds
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.
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. Makes 2 servings.
Brands may vary by region; substitute a similar product.