Serve this as a main meal on hot summer nights when you can’t bear the thought of a hot oven or a flaming grill!
3 tablespoons (tbs) white-wine vinegar or cider vinegar
1 garlic clove, minced
1 teaspoon (tsp) sugar
1 tsp grated orange peel
3 tbs olive or canola oil
2 medium navel oranges, peeled
1 pound cooked medium shrimp, peeled and deveined
1 tbs diced pimientos
5 cups torn Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions
In a large bowl, combine the first four ingredients; whisk in the oil and set aside the vinaigrette mixture. Cut the oranges into 1⁄2-inch slices, and quarter each slice. Add the shrimp, pimientos and oranges to the vinaigrette, and toss to coat. Cover and chill for at least 1 hour. Just prior to serving, toss the shrimp mixture with the lettuce and onions. Makes six 2-cup servings.
Per Serving: 174 calories; 8 g total fat; 1 g saturated fat; 115 mg cholesterol; 130 mg sodium; 9 g carbohydrate; 2 g fiber; 17 g protein.