Instructions: Arrange shrimp, mushrooms, and orange sections on freshly washed spinach leaves. Toss with Orange Vinaigrette and serve immediately.

Orange Vinaigrette 1/2 c Freshly Squeezed Orange Juice 2 t Tarragon Vinegar 1/4 c Olive Oil 1/2 t finely chopped Tarragon Lemon Juice Salt and Pepper to taste

Simmer orange juice to 1/8 c. Mix juice, vinegar, oil, lemon juice, tarragon, salt, and pepper.

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