Warm Shrimp And Ham Salad Over Seasonal Greens

Recipe Ingredients

		Dressing
1 1/2		Oranges - peeled, sectioned (medium)
5 tablespoons	75ml	Vegetable oil
2 tablespoons	30ml	Wine vinegar
2 teaspoons	10ml	Chopped fresh basil
2 teaspoons	10ml	Chopped fresh parsley
1 1/2 teaspoons	7.5ml	Tabasco brand pepper sauce
1 teaspoon	5ml	Garlic clove (small)
		Salt - to taste
		Freshly-ground pepper - to taste
		Salad
18		Shrimp - (abt 3/4 lb) - peeled, deveined (large)
4 oz	113g	Country ham - julienned
1 oz	28g	Carrot - pared, julienned (large)
1 oz	28g	Sweet yellow pepper - seeded, julienned (medium)
1 oz	28g	Red onion - halved, sliced thin (small)
1		Chicory lettuce - trimmed, cut
		Bite-size, well rinsed, drained - (abt 7 cups)
1		Red leaf lettuce - trimmed, leaves
		Separated, kept whole, well-rinsed, dried
1 lb	454g / 16oz	Mixed lettuces, leaves only - (abt 11 cups)
		= (spinach, watercress, Belgian endive, ar - well rinsed, dried
2 tablespoons	30ml	Olive oil

Recipe Instructions

Combine dressing ingredients in food processor. Process until mixture is thoroughly blended, about 1 minute. Transfer dressing to bowl; season with salt and pepper.

Combine shrimp, ham, carrot, red and yellow peppers and onion; reserve. Arrange red leaf lettuce on 6 large plates. Arrange chicory and mixed lettuces on top.

Heat olive oil in large skillet over high heat until lightly smoking. Add shrimp and vegetable mixture. Saute, stirring frequently, until shrimp is just cooked through, 3 to 3 1/2 minutes. Add dressing. Toss mixture to combine all ingredients; heat 20 to 30 seconds.

Spoon shrimp mixture and dressing evenly over prepared greens. Serve immediately.

This recipe yields 6 servings.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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