Tarragon-Tanged Shrimp

• 12 oz. shrimp
• 2 c. brown rice
• 2 c. romaine lettuce
• 1 1/2 c. orange sections
• 1 c. cherry tomatoes
• 1/2 red onion
• 3 Tbsp. frozen orange juice
• 2 Tbsp. cider vinegar
• 1 Tbsp. olive oil
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 3/4 tsp. tarragon leaves
• 1/4 tsp. ground black pepper

1. Place cooked, shelled, deveined shrimp in a large serving bowl with cooked rice, torn romaine lettuce, orange slices, halved cherry tomatoes and sliced onion.
2. In a small bowl, whisk together oil, frozen orange juice, vinegar, olive oil, garlic powder, salt, tarragon leaves, crushed and pepper.
3. Toss with shrimp, rice and lettuce.

shrimp, brown rice, romaine lettuce, orange sections, cherry tomatoes, red onion, orange juice, cider vinegar, olive oil, garlic powder, salt, tarragon leaves, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313391 (may not work)