- 1 large or 2 medium heads romaine
- 2 or 3 large oranges, peeled and sectioned
- 1 large red Italian onion, peeled and cut in paper-thin slices
- 2 cups large cooked shrimp
- ½ teaspoon rosemary, well crushed
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons chopped parsley
- Break up the romaine and place in a large salad bowl with the orange sections, onion rings, and shrimp. Blend in the rosemary with the oil, lemon juice, vinegar, and seasonings. Pour over the salad just before serving and toss well. Garnish with the parsley. Serve with toast, hot rolls, or herbed bread.