Instructions: Lime Vinaigrette:

1. Place lime marmalade in a medium bowl and stir until lumps are dissolved. Add the lime juice and whisk until smooth. Stir in orange juice concentrate, mustard, salt, coriander and cayenne.

2. Slowly whisk in salad oil. Dressing should be smooth and emulsified.

Salad: 1. Wash and dry greens, and cut or tear into bite-size pieces. Place in a large bowl and add died fruits, almonds and shrimp. 2. Drizzle in 1/2 cup of the Lime Vinaigrette and toss gently to coat salad evenly.

3. Serve immediately and pass or serve the remaining vinaigrette if more dressing is desired.

Chefs Note: This salad is also great as an entree salad topped with grilled prawns instead of the bay shrimp.

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