¾ lb. cooked, chilled shrimp, removed shell, sliced lengthwise
5 oz. arugula
¼ red onion – sliced thinly
3 Tbps. toasted pine nuts
2 oranges, peel and cut out segments
1/4 c. Carter & Cavero Leccino Extra Virgin Olive Oil
1/4 c. Carter & Cavero Coconut Balsamic Vinegar
Sea salt and ground pepper
Pour balsamic vinegar in a bowl. Slowly whisk in olive oil until emulsified. Combine all ingredients with dressing. Serve immediately.
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