Asian Shrimp Salad

• 2 tablespoons orange juice
• 1/4 cup low-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 1 tablespoon honey
• 8 ounces medium shrimp, peeled and deveined
• 8 cups chopped romaine lettuce
• 1 cup canned mandarin orange segments (in juice), drained
• 2 tablespoons vegetable oil
• 1/2 cup bottled Asian vinaigrette
• 1/3 cup slivered almonds, toasted

1. In a medium bowl, whisk together orange juice, soy sauce, ginger and honey. Add shrimp; toss to coat. Cover and refrigerate 15 to 30 minutes.
2. Place lettuce and mandarin oranges in a large bowl. Drain shrimp; discard marinade. In a large skillet, warm oil over medium heat. Add shrimp and cook, stirring once or twice, until pink, 4 to 6 minutes per side.
3. Place shrimp in bowl with lettuce and orange segments. Pour dressing over salad and gently toss. Divide among 4 plates, sprinkle with almonds and serve.

orange juice, soy sauce, ginger, honey, shrimp, romaine lettuce, orange, vegetable oil, vinaigrette, slivered almonds

Taken from www.myrecipes.com/recipe/asian-shrimp-salad (may not work)