Grilled Shrimp Salad with Heirloom Tomatoes and Cara Cara Orange Vinaigrette

Ingredients

For the Salad

• 1 Cara Cara Orange juice, freshly squeezed

• 1 Cara Cara Orange, zested (orange layer of skin only)

• 1/4 cup olive oil

• 5 basil leaves, cut into slivers (chiffonade)

• 2 tablespoons orange vodka

• 1 large shallot, minced (about 3 tablespoons)

• 1 teaspoon kosher salt

• Fresh ground black pepper to taste

• 1 pound shrimp (medium sized 30 count) peeled and deveined

• 1 head Butter Lettuce, sliced into 1/2 inch strips

• 1 Heirloom Tomato (use yellow Heirloom Tomatoes) cut into thin slices

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• 1/4 medium Spanish Onions, cut into 1/4 inch strips and soaked in ice water for 10 minutes then patted dry

• 1 Cara Cara Orange, peeled and cut into sections

• 1 pinch Pink Hawaiian Salt (optional)

For the Vinaigrette

• 3 tablespoons olive oil

• 1/2 Cara Cara Orange juice, freshly squeezed (about 1 tablespoon)

• Salt and fresh ground black pepper to taste