Autumn Salad With Warm Oregon Shrimp Vinaigrette

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Monterey Bay Aquarium
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 heads Belgian endive, leaves sliced into long thin slices

1/2 pound arugula

1 head radicchio, shaved into thin slices

Approximately 1 cup roasted autumn vegetables or fruits to taste (optional)

3 tablespoons butter, divided

1 clove garlic, sliced

4 tablespoons slivered almonds

1 small onion, finely diced

1 bunch green onions, thinly sliced

1 teaspoon crushed chile flakes

1 pound Oregon shrimp, cooked and peeled

Juice of 1 lemon

1 bunch parsley, finely chopped

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