Recipe: Shrimp Salad with Orange Cream Dressing

SHRIMP SALAD WITH ORANGE CREAM DRESSING

FOR THE ORANGE CREAM DRESSING:
1 tablespoon orange juice concentrate
1/4 cup heavy cream, whipped to soft peaks
1 tablespoon mayonnaise
1/2 teaspoon grated orange rind
1/8 teaspoon hot pepper sauce or to taste
FOR THE SHRIMP SALAD:
1 (8-ounce) bag frozen, tail off, large salad shrimp, thawed
1 cup thin-sliced celery
1/2 cup chopped pecans, toasted*
1/4 cup seedless red grapes, cut in half
2 oranges, peel removed and cut into sections
4 to 8 lettuce leaves

TO MAKE THE DRESSING:
Combine all ingredients; set aside.

TO MAKE THE SALAD:
Combine all ingredients except lettuce in a bowl. Add dressing and toss to combine. Line 4 plates with lettuce leaves. Place a portion of salad on each plate.

*HOW TO TOAST THE NUTS:
Place nuts in a single layer on a baking sheet. Toast them in a 350-degree F oven about 10 minutes, shaking pan periodically to turn the nuts, until nuts are golden and fragrant.

Makes 4 servings
Adapted from source: Florida Citrus Treasures Cookbook, The University of Florida