Warm Shrimp and Ham Salad over Seasonal Greens

Ingredients

Dressing

• 1 1/2 medium oranges, peeled and sectioned
• 1/3 cup salad oil
• 2 tablespoons wine vinegar
• 2 teaspoons chopped fresh parsley
• 1 1/2 teaspoons TABASCO® brand Original Red Sauce
• 1 small clove garlic
• Salt to taste
• Freshly ground pepper to taste

Salad

• 18 large shrimp (about 3/4 pound), peeled and deveined
• 4 ounces country ham, julienned
• 1 large carrot, peeled and julienned
• 1 medium-size yellow bell pepper, julienned
• 1 small red onion, halved and thinly sliced
• 1 head red leaf lettuce, trimmed, leaves separated and kept whole, well-rinsed and dried
• 1 head chicory lettuce, trimmed, leaves separated and kept whole, well-rinsed and drained (about 7 cups)
• 1 pound mixed lettuces (choose from spinach, watercress, Belgian endive, arugula), leaves only, well-rinsed and dried (about 11 cups)
• 2 tablespoons olive oil