Shrimp, Orange, and Olive Salad with Sherry Vinaigrette

shrimp orange olive salad

1/4 cup plus 2 tablespoons olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
1 garlic clove, pressed
1 teaspoon sugar
1 teaspoon grated orange peel
2 oranges
1 pound medium-size cooked shrimp, peeled, deveined
1 cup sliced green olives
8 cups mixed baby lettuces
2 green onions, minced

Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.

Add lettuces and green onions to dressing mixture and toss well.

Serves: 6

Source: Bon Appétit, May 1992, Epicurious.com

Prepared by: Margo for the March 2000 meeting and the January 2013 meeting and the January 2014 meeting.

shrimp orange salad

Photo from the January 2014 Lunar New Year meeting.