Tangy Citrus Salad with Butter Lettuce and Shrimp

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  • Prep Time: 15 minutes
  • Servings: 4


  • 1 pound frozen cooked salad shrimp thawed and drained
  • 5 cups (about 6 oz.) torn butter lettuce such as Boston or Bibb
  • 1 (11 oz.) can Mandarin oranges, drained
  • 2 medium red grapefruits, peeled, cut into sections and drained
  • 1/2 cup Marie’s Raspberry Vinaigrette
  • 1/4 cup sliced almonds, toasted
  • Shaved Parmesan or crumbled blue cheese (optional)


Divide lettuce between four plates. Top with oranges, shrimp and grapefruit sections. Drizzle Marie’s Raspberry Vinaigrette over salads and garnish with almonds and cheese.