Ingredients
1/4 cup white vinegar1 cup canola oil1/2 cup sugar1 teaspoon salt1/2 small red onion, chopped1 teaspoon ground mustard2 tablespoons water1 pound uncooked medium shrimp, peeled and deveinedCoarsely ground pepper, optional2 packages (10 ounces each) ready-to-serve romaine lettuce2 oranges, peeled and segmented3/4 cup pecan halves, toasted
Preparation
In a blender or food processor, combine first seven ingredients. Cover and blend until smooth and creamy. Reserve 1/4 cup dressing; set aside. Cover and refrigerate remaining dressing.
On metal or soaked bamboo skewers, thread shrimp. Brush shrimp with one-half of reserved dressing. Sprinkle with pepper if desired. Arrange skewers on rack in broiler pan. Broil 3-4 in. from heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining reserved dressing halfway through cooking time. Serve warm or refrigerate shrimp until serving.
In a salad bowl, combine lettuce, orange segments and pecans. Drizzle dressing over salad; toss gently to coat. Divide salad among serving plates. Arrange shrimp skewers over salad. Serve immediately.
