Mixed Green Salad with Grilled Shrimp and Limoncello-Ginger Vinaigrette
8 cups Romaine lettuce, shredded
1 bunch watercress
1 cup mandarin orange segments
1 cup slivered almonds, toasted
1/2 cup scallions, julienne
Toss romaine lettuce and watercress with a small amount of the Limoncello-ginger vinaigrette. Portion onto six serving plates. Attractively arrange grilled shrimp atop salad. Garnish with orange segments, toasted almonds and scallions. Drizzle with extra vinaigrette dressing as desired.
Makes 1 Cup
1/4 cup Limoncello liquor
1 Tbsp. sugar
3 Tbsp. ginger, peeled & grated
3 Tbsp. olive oil
Combine all ingredients in a non-reactive bowl.
18 jumbo shrimp, deveined, tail on
1/4 cup olive oil or canola oil
Kosher salt and fresh cracked black pepper
Brush shrimps with oil, season with salt and pepper. Grill shrimp 2-3 minutes on each side, until shrimp is opaque. Place shrimp on top of salad and drizzle with vinaigrette.