Tangy Citrus Salad with Butter Lettuce and Shrimp

Ingredients:

• 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)

Directions:

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.