Seasonal Greens with Shrimp

1-1/2 med oranges, peeled, sectioned
5 tbs vegetable oil
2 tbs wine vinegar
2 tbs chopped fresh basil
2 tsp chopped fresh parsley
1-1/2 tsp Tabasco pepper sauce
1 small garlic clove
Salt, to taste
Freshly ground pepper, to taste
18 large shrimp (about 3/4 lb), peeled, deveined
4 oz country ham, cut into 1-1/2x1/4x1/4-inch, julienne
1 large carrot (about 6 oz), pared, cut into 1-1/2x1/4x1/4inch, julienne
1 med sweet red pepper (about 6 oz), seeded, cut into 1-1/4-inch, julienne
1 med sweet yellow pepper (about 6 oz), seeded, cut into 1-1/2x1/4-inch, julienne
1 small red onion (about 3 oz), halved, thinly sliced
1 med head chicory lettuce (about 12 oz), trimmed, cut into bite-size pieces, well rinsed and dried (about 7 cups)
1 med head red leaf lettuce (about 6 oz), trimmed, leaves separated and kept whole, well rinsed and dried
1 lb mixed lettuce (choose from spinach, watercress, Belgian endive, arugula), leaves only, well rinsed and dried (about 11 cups)
2 tbs olive oil

In the bowl of a food processor, combine oranges, vegetable oil, vinegar, basil, parsley, Tabasco pepper sauce and garlic. Process until mixture is thoroughly blended, about 1 minute. Transfer dressing to a bowl and season with salt and pepper to taste. Combine shrimp, ham, carrot, red and yellow peppers and onion; reserve. At serving time, arrange red leaf lettuce on 6 large plates.

Arrange chicory and mixed lettuces on top. Heat large 12 inch skillet over high heat. Add the olive oil; heat until lightly smoking. Add shrimp and vegetable mixture. Saute, stirring frequently, until shrimp is just cooked through, 3 to 3-1/2 minutes. Add dressing. Toss mixture to combine all ingredients and heat dressing, 20 to 30 seconds.

Spoon shrimp mixture and dressing evenly over the prepared greens. Serve immediately.

Yield: 6 servings

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Cajun Country -- New Iberia, Louisiana