Shrimp Salad with Vinaigrette


3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated orange peel
3 tablespoons olive oil
2 navel oranges, peeled
1 pound cooked medium shrimp, peeled and deveined
1 tablespoon diced pimientos
5 cups Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions


In a large bowl, combine the vinegar, garlic, sugar and orange peel. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour.

Just before serving, toss the shrimp mixture with lettuces and onions.