Seafood-Citrus Salad With Vanilla Bean-Black Pepper Vinaigrette

1. 1

   To make the vinaigrette: Combine the lemon,lime and orange juices, sugar and the vinegar in a jar.

2. 2

   With a sharp knife, make a slit from end to end of the vanilla bean , but don't cut all the way through. Using the knife, gently scrape all the pulp out of the beans and add to the juices.

3. 3

   Grind the black pepper and add to the juices. Add the rice wine vinegar. Slowly drizzle in the olive oil while whisking the ingredients together. Add the orange zest. Refrigerate to infuse the flavors. (you can put the vanilla bean back in until ready to use)

4. 4

   Shake before using.

5. 5

   To make the salad: Peel and cut the oranges into thin slices, crosswise.

6. 6

   Saute the shrimp in a tiny bit of olive oil, drain, and cool completely.

7. 7

   Break up the leaves of a head of Bibb lettuce into small pieces.

8. 8

   Toss the orange slices, seafood and avocado slices and Bibb lettuce with the Vanilla Bean-Black Pepper Vinaigrette .(remove the vanilla beans and shake well)

* Per serving · 4 servings · Values may vary.