Garlic Shrimp With Citrus Salad - cooking recipe

Ingredients

20 None jumbo shrimp, peeled and deveined, tail intact
3 cloves garlic, crushed
2 tsp finely grated lime peel
1/3 cup lime juice
2 tbsp olive oil
1 medium cucumber, thinly sliced
8 oz cherry tomatoes, halved
3/4 cup pitted black olives
3 small oranges, segmented
1 medium red onion, thickly sliced
14 oz baby curly endive, trimmed, torn
None None FOR THE LIME AND ORANGE DRESSING
2 tsp finely grated lime peel
1/4 cup lime juice
1/4 cup orange juice
1 tbsp olive oil

Preparation

Place shrimp in large bowl with garlic, lime peel and juice, and oil; toss gently to combine. Cover; refrigerate 3 hours or overnight, turning occasionally.
Cook drained shrimp on heated oiled grill pan (or on the grill) until changed in color.
For the lime and orange dressing, whisk all ingredients in small bowl.
Place shrimp in large bowl with cucumber, tomato, olives, orange, onion and dressing; toss gently to combine. Season to taste.
Divide endive among serving plates; top with shrimp mixture.