Greens : Warm Shrimp and Ham Salad over Seasonal Greens

• 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 Original TABASCO® brand Pepper Sauce
  
• 1 small clove garlic
  
• Salt to taste
  
• Freshly ground pepper to taste
  

• 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
  

Combine all dressing ingredients in a food processor; process until mixture is thoroughly blended, about 1 minute; season with salt and pepper and transfer to a bowl.

Combine shrimp, ham, carrot, bell pepper, and onion; set aside. Arrange red leaf lettuce on 6 large plates. Arrange chicory and mixed lettuces on top.

Heat olive oil in a large skillet over high heat until lightly smoking. Add shrimp and vegetable mixture. Sauté, stirring frequently, just until shrimp is cooked through, 3 to 3 1/2 minutes. Add dressing. Toss mixture to combine all ingredients and heat 20 to 30 seconds. Spoon shrimp mixture and dressing evenly over prepared greens. Serve immediately.

Makes 6 servings.