Sicilian Salad with Sauteéd Shrimp

Makes 6 servings

James

ingredients

Shrimp

1 1/2 lbs. medium shrimp, shelled and deveined
3/4 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
5 tbsp. Pompeian Extra Light Tasting Olive Oil
1/4 cup orange juice
1/4 cup triple sec

Salad Dressing

1/2 cup mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup orange juice
1 tbsp. Pompeian Balsamic Vinegar
1/4 cup Pompeian Extra Virgin Olive Oil

Salad

1 heart of Romaine (with the outer two layers removed), cut into 1-inch pieces
1/2 red onion. thinly sliced
1 large fennel bulb, (8-10 oz.), large outer leaves removed, cut in half and thinly sliced
5 large oranges, peeled, cut in half and sliced into 1/4-inch thick slices
Salad croutons (optional)
6 tbsp. grated Parmesan or Romano cheese

directions

Shrimp

1
Mix salt, pepper, garlic powder, onion powder and paprika together. Sprinkle mixture evenly over both sides of the shrimp.
2
In a large nonstick sauté pan, add olive oil and heat on high for 3 minutes, until very hot. Add coated shrimp to pan and cook for about 1 to 2 minutes on each side.
3
Add orange juice and triple sec, stir well and cook 1 more minute. Turn off heat and, with a slotted spoon, remove shrimp to a plate lined with brown paper towel.

Salad Dressing

Whisk mayonnaise, salt, pepper, orange juice, and balsamic vinegar in a bowl. Continue whisking vigorously, slowly adding the olive oil in a stream. Continue whisking until all ingredients are incorporated and olive oil is emulsified into the salad dressing.

Salad

Toss lettuce, onion, fennel, orange pieces, croutons and cooked shrimp in a large bowl. Add the dressing, mixing well to coat all the ingredients. Place the salad on individual serving dishes and sprinkle with cheese.

Source: Nick Stellino