Shrimp and blood orange salad Recipe

Name: Shrimp and blood orange salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 30 mL (3 tbsp.) sunflower oil; To taste, Fleur de sel and freshly ground pepper; 45 mL (3 tbsp.) coarsely chopped pistachios; 250 mL (1 cup) frozen cooked peeled deveined tail-less shrimp, 70-90, thawed; 4 blood oranges; 10 mL (2 tsp.) balsamic vinegar; 1/2 white onion; 1 Boston lettuce endive

Ingredients

30 mL (3 tbsp.) sunflower oil
To taste, Fleur de sel and freshly ground pepper
45 mL (3 tbsp.) coarsely chopped pistachios
250 mL (1 cup) frozen cooked peeled deveined tail-less shrimp, 70-90, thawed
4 blood oranges
10 mL (2 tsp.) balsamic vinegar
1/2 white onion
1 Boston lettuce endive

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 portions

Instructions

Place lettuce leaves, endive spears, onion rings and orange slices on four serving plates.
Arrange shrimp attractively on top and sprinkle with toasted pistachios.
Season with salt and pepper to taste.
Blend oil, balsamic vinegar and orange juice in a small bowl.
Drizzle onto salads.
Enjoy!