b'I N G R E D I E N T S Sicilian Salad with Sauted ShrimpInsalata Siciliana on i Gamberi Spadellati1 pounds medium shrimp, shelled and deveined teaspoon salt Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle 1 teaspoon pepper the mixture evenly over both sides of the shrimp. In a large nonstick saut pan, 1 teaspoon garlic powder add the extra-light olive oil and cook over high heat for 3 minutes until it is very 1 teaspoon onion powder hot. Add the coated shrimp to the pan and cook for about 1 to 2 minutes on each 1 teaspoon paprika side. Add the orange juice and Triple Sec, stir well, and cook one more minute. 5 tablespoons extra-light olive oil Turn off the heat and, with a sloed spoon, remove the shrimp to a plate lined withcup orange juice brown paper. cup Triple Sec or other orange-flavored liqueurMake the dressing by whisking the mayonnaise, salt and pepper, orange juice andvinegar in a bowl. Continue whisking vigorously and slowly add, in a stream, thecup mayonnaise teaspoon salt extra-virgin olive oil. Continue whisking until all the ingredients are incorporatedteaspoon pepper and the olive oil is emulsified into the salad dressing.cup orange juice1 tablespoon balsamic vinegar Remove the two outer layers of the romaine leuce and cut into 1-inch pieces.cup extra-virgin olive oil Remove the large outer leaves of the fennel bulb, cut in half and slice thinly. Cut the peeled oranges in half and cut into -inch slices. 2 hearts of romainered onion, thinly sliced Toss the leuce, onion, fennel, orange pieces, croutons and cooked shrimp in a 1 large fennel bulb (810 ounces) large bowl. Add the dressing, mixing well to coat all the ingredients. Place the salad 5 large oranges, peeled on individual serving dishes and sprinkle with cheese. Salad croutons (optional)6 tablespoons grated Parmesanor Romano cheese35'