| Amount | Measure | Name |
|---|---|---|
| 1.00 | lb | Cooked shrimp |
| 1.50 | cup | Celeriac , julienned |
| 1.50 | cup | Orange juice, fresh |
| 4.00 | oz | Apples- granny smith , julienned |
| 0.50 | cup | Onions , red, julienned |
| Salt & Pepper, as needed | ||
| 4.00 | oz | HELLMANN'S Light Mayonnaise , 204 7/16 oz. Packets 204 x 0.44 OZ |
| 0.50 | cup | Mascarpone Cheese |
| 1.00 | floz | Orange juice, Frozen Concentrate |
| 1.00 | tbsp | Basil , chiffonade |
| 1.00 | tsp | Parsley , shopped |
| 0.50 | tsp | Mustard, dry |
| 6.00 | pc | green leaf lettuce |
| 2.00 | x | Citrus, oranges , 18 segments |
| basil, fresh 6 leaves (parsley or mint sprigs) |
Split shrimp lengthwise, refrigerate.
Place celeriac in stainless steel pan with fresh orange juice. Heat to simmer, remove celeriac and cool. Reduce liquid by 1/2 for use in dressing.
In large bowl, combine celeriac with apple and onio. Season to tase, reserve.
For Dressing, in medium bowl, combine mayonnaise, mascarpone, oragne juice concnetrate, basil, parsley, mustard and reduced orange juice, season to taste.
Place lettuce leaf on place, top with cleriac mixture and shrimp. Add dressing, garnish with fresh herbs.
