• Bring a small pot of salted water to the boil. Add the shrimp and cook just until they turn pink.
  ½ pound medium shrimp
• Remove shrimp from water and place in a small bowl with ice.
• When cooled, remove and discard the shells. Set the shrimp aside until needed.
• Peel and section the oranges over a bowl so that the juices are caught in the bowl with the orange sections.
  3 medium navel oranges
• Peel the avocado and slice or break into bite-sized pieces.
  1 ripe Haas avocado

Assemble the salad:

• Place the lettuce on a plate. Using a slotted spoon, remove the orange sections leaving the juice in the bowl. Place the orange sections and avocado on top of the lettuce. Arrange the shrimp on top.
  4 cups torn lettuce leaves

Make the dressing:

• Using the orange juice remaining in the bowl (you should have about 2 to 3 tablespoons of juice), add the olive oil while whisking to blend. Add the sugar (or Splenda) and whisk until dissolved. Add the cilantro and stir together until well blended. Pour the dressing over the salad. Add salt and pepper if desired.
  3 tablespoons orange juice, 4 tablespoons extra virgin olive oil, 2 teaspoons sugar, 2 tablespoons tblsp. finely chopped cilantro, salt and pepper