Sauteed Shrimp Salad with Endive & Asparagus

• 3-3/4 qt. uncooked shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• to taste salt and pepper
• 2/3 cup olive oil
• 1 gal. golden beets, roasted, julienne cut
• - asparagus spears, trimmed, blanched
• 2-1/2 cups red onions, small dice
• 3 qt. Gala apples, julienne cut Safeway 1 lb For $0.99 thru 02/09
• 3 qt. Bosc pears, julienne cut
• 2-1/2 qt. strawberries, quartered Safeway 1 lb For $3.99 thru 02/09
• 5 cups navel oranges, segmented Safeway 1 lb For $0.79 thru 02/09
• Belgian endive, julienne cut
• 1-3/4 cups fresh mint leaves, chopped
• 3-1/2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2/3 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• to taste salt and pepper
• 3 qt. frisee
• 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing, divided
• 3 cups glazed walnuts
• 2-1/2 cups goat cheese crumbles Target 2 For $5.00 thru 02/06

1. Season shrimp with salt and pepper.
2. Saute in hot oil on medium-high heat until shrimp turn pink.
3. Cut shrimp lengthwise in half; place in large bowl.
4. Add vegetables, fruit, endive, mint, lemon zest, juice, salt and pepper.
5. Refrigerate several hours.
6. For each serving: Toss 1 cup frisee with 1 Tbsp.
7. dressing; place on serving plate.
8. Toss about 1-1/2 cups of the shrimp mixture with 1 Tbsp.
9. of the remaining dressing; place over frisee.
10. Top with about 1 Tbsp.
11. each nuts and cheese.

shrimp, salt, olive oil, golden beets, red onions, gala apples, strawberries, oranges, endive, mint, lemon zest, lemon juice, salt, frisee, dressing, walnuts, goat cheese crumbles

Taken from www.kraftrecipes.com/recipes/sauteed-shrimp-salad-endive-asparagus-113255.aspx (may not work)