2
tablespoons freshly squeezed Sunkist® Minneola Tangelo juice
2
tablespoons low sodium tamari or soy sauce
1/4
teaspoon sesame oil
1/2
teaspoon Sunkist® Navel orange zest*
1
clove garlic minced or grated
1/4
teaspoon red pepper flakes
Shrimp & Assembly
1
tablespoon olive oil
20
pieces shrimp peeled & deveined
1
bag salad mix
1/2
cup shredded cabbage napa or purple
2
Sunkist® Minneola Tangelos, segmented
1
Sunkist® Navel orange, segmented
1/4
cup sliced almonds
2
scallions thinly sliced on the diagonal
2
teaspoons sesame seeds
Directions
Vinaigrette
In a small bowl or a jar with tight-fitting lid, combine all of the ingredients for vinaigrette. Shake or whisk until emulsified and set aside.
Shrimp & Assembly
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook about 2-3 minutes on each side or until opaque and cooked through.
In the last minute of cooking, add about 2 tablespoons of the vinaigrette and toss to coat. Let it bubble for about a minute until it creates a glaze. Remove from heat.
Toss together salad greens and shredded cabbage. Place on two plates (or in one large salad bowl).
Add orange slices and cooked shrimp on top. Sprinkle with sliced almonds, sliced scallions and sesame seeds. Drizzle with remaining vinaigrette.
