1 Tbsp. H-E-B Grapeseed Oil
1 lb. shrimp, peeled and deveined
* salt and pepper
2 Tbsp. H-E-B Texas Twists Creamy Cilantro Salad Dressing
4 c. Dole Field Greens, from one 5-ounce package chopped
2 oranges, peeled and separated into segments
1/4 c. H-E-B Walnut Pieces
Bring a heavy bottom skillet to Medium- High heat. Add oil and swirl to coat pan.
Pat shrimp dry with a paper towel, season with salt and pepper and sauté until pink, about 3-5 minutes. Add dressing; stir to combine.
In a large bowl, toss lettuce, shrimp, and oranges. Sprinkle with walnuts and drizzle with additional dressing, as desired.
Calories: 210, Total Fat: 9g, Sodium: 270mg, Carbohydrates: 10g, Dietary Fiber: 2g, Protein: 24g