Poached Shrimp And Butter Lettuce Salad With Lemon-Orange Vinaigrette

By Sunset
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1/2 cup dry white wine

1 pound shelled, deveined shrimp (12 to 15 per lb.)

1 teaspoon finely grated lemon peel

1/4 cup lemon juice

1 tablespoon minced shallot

About 1/4 teaspoon salt

About 1/8 teaspoon pepper

3/4 cup orange-infused olive oil or 3/4 cup extra-virgin olive oil plus 1/2 teaspoon finely grated orange peel

12 cups bite-size pieces crisped butter lettuce leaves (about 2 heads)

1/2 cup thinly sliced radishes (about 4)

1 avocado, thinly sliced

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