INGREDIENTS
•
1/3 cup olive oil
•
2 tablespoons fresh lime juice (from 1 large lime)
•
2 teaspoons Dijon mustard
•
1/2 teaspoon salt
•
1/4 teaspoon crushed red pepper
•
2 oranges, peeled, pith removed, cut into 1-inch pieces
•
1 avocado, peeled, pitted, cut into 1/2-inch chunks
•
32 frozen cooked, peeled and deveined shrimp, thawed (about 12 oz.)
•
1/2 small red onion, thinly sliced
•
8 cups shredded romaine lettuce