1 lb frozen cooked salad shrimp (thaw and drain seafood)
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.