1 1/2 tablespoons and 1/2 cup olive oil
32 medium cooked shrimp, deveined
2 oranges, zested and juiced
2 small cans mandarin oranges in syrup, drained (juice resereved)
1 large clove garlic, minced
4 tablespoons fresh basil, finely chopped
6 tablespoons Kraft real mayonnaise
4 tablespoons low fat sour cream
10 oz mixed baby salad greens (2-5oz bags)
Peel sweet potatoes. Slice lengthwise into 1/2 inch thick slices. Place on baking sheet in a single layer. Using the 1 1/2 tablespoons, brush each slice with olive oil. Season with salt and freshly ground black pepper. Bake for 30 minutes or until softened. Remove from oven and set aside to cool.
Remove tails from shrimp. In a Ziplock bag, combine shrimp, all but 2 tablespoons of the zest, 4 tablespoons of the mandarin juice, garlic, 2 tablespoon of the basil and 1/2 cup olive oil. Seal bag and shake to combine all ingredients. Refrigerate for one hour.
Whisk mayonnaise, sour cream, 1/2 cup fresh orange juice, remaining zest and basil in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
Heat a large skillet over medium-high heat. Empty all contents of the Ziplock bag into the skillet. Let cook until partially reduced. Transfer shrimp to a paper towel-lined plate to drain and cool.
When sweet potatoes are cooled, cut into cubes.
Assemble your salad: Put salad greens in a large salad bowl. Add drained mandarin slices, cooled sweet potatoes and shrimp. Toss lightly. Drizzle dressing over salad.
Enjoy!
