¼ cup Botticelli Extra Virgin Olive Oil, divided
2 teaspoons chili powder
½ teaspoon salt, divided
1 lb. extra-large shrimp, peeled and deveined
1 can (11 ounces) Mandarin oranges, drained, with juice reserved
2 tablespoons Botticelli Balsamic Vinegar
3 scallions, finely chopped, divided
½ tablespoon honey (optional)
4 to 6 cups mixed salad greens
- Make the shrimp. Combine 2 tablespoons olive oil, chili powder and ¼ teaspoon salt in a medium bowl. Mix well and add the shrimp. Marinate 10 to 30 minutes, then preheat grill to high. Grill shrimp 1 to 2 minutes per side until opaque and cooked through.
- Make the vinaigrette. In a jar with a tight fitting lid, place the remaining 2 tablespoons olive oil, 2 tablespoons reserved Mandarin orange juice, balsamic vinegar, 1 tablespoon of the chopped scallions, honey, and the remaining ¼ teaspoon salt. Secure the lid and shake vigorously to combine.
- Assemble the salad. Arrange greens on a large platter. Add remaining scallions, oranges and shrimp. Drizzle with the vinaigrette and serve.
5 servings (5 to 6 shrimp per serving)
For extra crunch, add 1 red or yellow pepper, cut into thin strips (julienned), to the assembled salad.