Serve with 1 bun.
1⁄3 cup olive oil
1⁄2 tbsp honey
1⁄2 tbsp red wine vinegar
1 orange, such as Navel, Cara Cara, or blood orange
1⁄4 small red onion
1 head lettuce, such as butter or romaine
1 bag (340 g) frozen cooked peeled shrimp, defrosted
- For vinaigrette, using the Funnel, combine oil, 1 tbsp dip mix, honey, and vinegar in Cruet. Using 2-in-1 Citrus Press, squeeze in juice from lime. Screw on lid; shake to mix.
- Cut the top and bottom from the grapefruit and orange. Carefully slice the peel off, removing as much of the pith as possible. Then slice into pieces, crosswise. Cut onion into thin slices.
- Arrange lettuce leaves on a large serving platter; scatter grapefruit, orange, and onion on top.
- In a large bowl, toss shrimp with remaining 1 tbsp dip mix. Top salad with shrimp; drizzle with dressing, to taste.