Winter Shrimp Salad

• 1/2 pounds Medium Shrimp, Shells On
• 3 whole Medium Navel Oranges
• 1 whole Ripe Hass Avocado
• 4 cups Torn Lettuce Leaves
• 2 Tablespoons Orange Juice
• 4 Tablespoons Extra Virgin Olive Oil
• 2 teaspoons Sugar
• 2 Tablespoons Finely Chopped Cilantro

1. Bring a small pot of salted water to the boil. Add the shrimp and cook just until they turn pink. Remove shrimp from water and place in a small bowl with ice. When cooled, remove and discard the shells. Set the shrimp aside until needed.
2. Peel and section the oranges over a bowl, catching the juices as you work. Peel the avocado and slice or break into bite-sized pieces.
3. Assemble the salad: Place the lettuce on a plate. Using a slotted spoon, remove the orange sections, leaving the juice in the bowl. Place the orange sections and avocado on top of the lettuce. Arrange the shrimp on top.
4. Make the dressing: Using the orange juice remaining in the bowl (you should have about 2 to 3 tablespoons of juice), add the olive oil while whisking to blend. Add the sugar (or Splenda) and whisk until dissolved. Add the cilantro and stir together until well blended. Pour the dressing over the salad. Add salt and pepper if desired.

shrimp, oranges, avocado, torn lettuce leaves, orange juice, olive oil, sugar, cilantro

Taken from tastykitchen.com/recipes/salads/winter-shrimp-salad/ (may not work)