Ingredients

• ¼ cup Tropicana Pure Premium® 100% orange juice
• ¼ cup extra virgin olive oil
• 2 tbsp rice vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced or grated
• 2 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1-pound raw extra-large shrimp, peeled and deveined
• 4 cups romaine lettuce, chopped
• 4 cup green cabbage, chopped
• 1 cup carrots, grated
• 1 cup cucumber, chopped
• 1 cup fresh cilantro or parsley, chopped
• ½ cup pistachios, chopped
• ½ cup crumbled feta cheese
• OJ Pickled Onions (*see note)

Directions:

1. In a large salad bowl combine orange juice, olive oil, rice vinegar, mustard, garlic, oregano, salt, and pepper; whisk well to combine. Transfer 2 tablespoons of the dressing to a separate bowl, add shrimp, mix, and set aside to marinate for 10 minutes.
2. Heat grill, grill pan, or large skillet to medium-high. Add shrimp and cook for 3 to 4 minutes per side or until shrimp are firm, opaque, and cooked through. Set aside to cool slightly.
3. To assemble the salad, add romaine, cabbage, carrots, cucumber, cilantro, pistachios, and feta to the large bowl with the dressing and toss well to coat. Top with grilled shrimp and pickled onions and serve.  
4. *OJ Pickled Onions: In a small saucepan combine ¼ cup water, ¼ cup orange juice, ¼ cup rice vinegar, 1 tablespoon sugar, and 1 teaspoon kosher salt, stir and cook over medium heat until the sugar and salt are dissolved, about 3 to 5 mins. Place 1 small thinly sliced red onion in a resealable jar and pour the heated juice mixture over onions. Enjoy immediately or cool and store in the refrigerator for up to 1 week.