Uptown shrimp salad

8 Servings

Ingredients

Quantity Ingredient
3 cups Water
1 pounds Unpeeled medium-size fresh shrimp
3 tablespoons Sherry wine vinegar or red wine vinegar
1 teaspoon Sugar
1 teaspoon Grated orange rind
1 Garlic clove, crushed
⅓ cup Olive oil
2 Naval oranges
1 cup Sliced pimiento olives
5 cups Torn Bibb lettuce
5 cups Torn leaf lettuce
2 Green onions, sliced

Directions

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp, set aside.

Combine vinegar and next 3 ingredients in a large bowl; gradually add olive oil, beating well with a wire whisk. Set aside.

Peel oranges, and cut into ½-inch round slices; cut slices into quarters. Add orange, shrimp, and olives to dressing; stir gently.

Cover and chill at least 1 hour.

To serve, add lettuces and green onions to shrimp mixture; toss gently.

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