Garlic Shrimp With Citrus Salad

• 20 None jumbo shrimp, peeled and deveined, tail intact
• 3 cloves garlic, crushed
• 2 tsp finely grated lime peel
• 1/3 cup lime juice
• 2 tbsp olive oil
• 1 medium cucumber, thinly sliced
• 8 oz cherry tomatoes, halved
• 3/4 cup pitted black olives
• 3 small oranges, segmented
• 1 medium red onion, thickly sliced
• 14 oz baby curly endive, trimmed, torn
• None None FOR THE LIME AND ORANGE DRESSING
• 2 tsp finely grated lime peel
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1 tbsp olive oil

1. Place shrimp in large bowl with garlic, lime peel and juice, and oil; toss gently to combine. Cover; refrigerate 3 hours or overnight, turning occasionally.
2. Cook drained shrimp on heated oiled grill pan (or on the grill) until changed in color.
3. For the lime and orange dressing, whisk all ingredients in small bowl.
4. Place shrimp in large bowl with cucumber, tomato, olives, orange, onion and dressing; toss gently to combine. Season to taste.
5. Divide endive among serving plates; top with shrimp mixture.

jumbo shrimp, garlic, lime peel, lime juice, olive oil, cucumber, cherry tomatoes, black olives, oranges, red onion, curly endive, lime, lime peel, lime juice, orange juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/35735 (may not work)