Baby Iceberg Wedge Salad With Chilled Shrimp, Mint & Green Goddess

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8 ounces small shrimp such as Laughing Bird Shrimp (see Note)

-- Kosher salt as needed

2 bay leaves

-- Tarragon stems (use stems from dressing recipe)

1 medium orange, roughly chopped

Lemon Vinaigrette:

1/8 cup lemon juice

1/4 cup canola oil

1/8 cup extra virgin olive oil

1/2 clove regular garlic, finely grated

-- Kosher salt and pepper to taste

1/4 bunch mint, leaves only

1/4 bunch parsley, leaves only

1 head iceberg lettuce, rinsed with core removed

-- Green Goddess Dressing (see recipe in article link)

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