Shrimp, Orange and Olive Salad with Sherry Vinaigrette
Recipe by Jeanne Thiel Kelley
6 servings

1/4 cup plus 2 tb olive oil
3 tb sherry wine vinegar
1 garlic clove crushed in a mortar
1 tsp sugar
1 tsp grated orange peel
2 oranges
1 lb. Medium sized shrimps, cooked, peeled and deveined
1 cup sliced stuffed olives (green olives)
8 cups Mezclum
2 green onions minced

Whisk first 5 ingredients in bowl (dressing). Season to taste w/ salt & pepper. Cut peel & white pith from oranges. Quarter oranges lengthwise, then slice crosswise. Add oranges, shrimp and olives to dressing. Cover & refrigerate 1 hour. Add lettuces & green onions to dressing mixture & toss well.