6cupsgreen or butter lettuce(lightly packed, 1 head)
¼cupthinly sliced red onion
1tablespoonbutter or dairy free butter
1lbraw shrimp(deveined and shells removed)
Salt and pepper to taste
Prepare the vinaigrette by whisking (or shaking in a sealed container) all of the vinaigrette ingredients together to combine. Season with salt and pepper to taste and set aside.
Prepare the salad by arranging the lettuce, avocado, red onion, orange, and grapefruit on a serving platter.
In a medium saucepan over medium heat, add the oil, butter and clove of smashed garlic to the pan, then add the shrimp. Season with salt and pepper and cook on each side until the shrimp are opaque and cooked throughout (they will turn pink). Add 2 tablespoons of vinaigrette to the pan, swirl the pan and remove from the heat. Discard the smashed clove of garlic.
Top the salad with the cooked shrimp and drizzle with vinaigrette to taste before serving.