Recipe: Shrimp Salad with Burnt Honey & Orange Vinaigrette

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4 main-dish servings

- Burnt Honey Vinaigrette (recipe follows)
- 2/3 pound peeled and cooked medium shrimp
- ¼ pound sugar snap peas
- 3 cups mixed Asian or baby greens
- 3 cups shredded Napa cabbage
- 1/3 cup celery, cut on the diagonal into very thin slices
- 1 cup julienned red pepper strips
- 2 tablespoons minced green onions

1. Prepare the vinaigrette and refrigerate.

2. Prepare the shrimp and put into a bowl. Toss with 2 tablespoons vinaigrette, cover and refrigerate.

3. Bring a small pan of water to a boil. Pull strings from the sugar snap peas. Add to the boiling water and time 1½ minutes. Drain and rinse with cold water until cooled. Cut peas on the diagonal into thirds, wrap in a paper towel and refrigerate.

4. Combine greens and cabbage in a bowl large enough for tossing with the dressing. Cover with a paper towel and refrigerate. Prepare celery, pepper strips and green onions; refrigerate separately until ready to serve.

5. Just before serving, whisk dressing well and pour a few tablespoons over the greens. Toss gently just until everything is moistened. Spread onto a large serving platter, or divide among dinner plates. Pile shrimp in the center; scatter peas, celery and pepper strips around the edge. Sprinkle green onions over everything. Drizzle with remaining dressing and serve.

Burnt Honey and Orange Vinaigrette

Makes about ½ cup

- 2 tablespoons mild honey
- ¼ cup fresh orange juice
- 1 teaspoon finely grated orange zest
- 2 tablespoons sherry vinegar
- ¾ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 1½ tablespoons vegetable oil
- 1 tablespoon extra virgin olive oil

1. Pour the honey into a 2½ cup saucepan or a small nonstick skillet. Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling the pan occasionally, or until the honey begins to caramelize and turn a light brown.

2. Remove pan from heat and pour in the orange juice. Set back on burner and stir to dissolve the honey. Stir in orange zest. Pour into a bowl and cool.

3. Whisk in vinegar, salt, pepper and oils until thickened and blended. Refrigerate until ready to use.

Adapted from "Chef's Salad" with Bill Jones.