Ingredients:
- 1 large heads romaine lettuce, cored and shredded
- 1/2 cup uncooked celery, thinly sliced
- 1/4 cups canned drained chickpeas
- 1/4 cup minced uncooked red onion
- 1 medium avocado, peeled, pitted, and diced
- 2 tbsp Blood Orange Olive Oil
- 12 large uncooked shrimp, peeled and deveined
- 2 peaches sliced
- 2 Tbsp chopped green chilies
- 2 tbsp Pinot Nero Balsamic Vinegar
- 1/4 tsp paprika, smoked
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 1/8 tsp table salt
Directions:
Divide the lettuce, celery, chickpeas, red onion, and avocado onto two serving plates.
Add the Blood Orange Olive Oil to a medium nonstick frying pan over medium-high heat. Add the shrimp; cook, stirring occasionally, or until pink and firm. Turn off the heat; add the peach slices, chilies and Pinot Nero Balsamic Vinegar, smoked paprika, cumin, pepper, and salt to the skillet. Stir until well combined; spoon the mixture over the two salads, dividing it evenly.