Ingredients

• 1 lb peeled/deveined large shrimp
• Nonstick aluminum foil
• ⅓ cup cinnamon toasted almonds
• 1 large navel orange, for slices
• 1 ½ tablespoons barbecue seasoning
• 1 teaspoon blackening seasoning
• Large zip-top bag
• 1 tablespoon cinnamon sugar
• 5 oz spring mix salad blend
• ½ cup sweetened, dried cranberries
• ½ cup crumbled blue cheese
• ¼ cup + 2 tablespoons Vidalia onion dressing

Prep

Steps

1. Thaw shrimp, if needed. Preheat oven to broil on HIGH. Line 2 baking sheets with foil. Chop almonds. Peel orange, then cut into ½-inch-thick slices.
2. Combine barbecue and blackening seasonings in bag; add shrimp (wash hands), seal bag, and shake to coat evenly. Arrange shrimp in single layer on 1 baking sheet (wash hands). Broil 5–6 minutes until shrimp are pink and opaque.
3. Arrange orange slices in single layer on second baking sheet. Sprinkle with cinnamon sugar. Broil 3–4 minutes until sugar has caramelized.
4. Combine spring mix, cranberries, blue cheese, and ¼ cup dressing in salad bowl; toss to coat, then transfer to serving platter. Top salad with orange slices and shrimp; drizzle with remaining 2 tablespoons dressing. Serve.

Ingredients

• 3 large navel oranges, for juice
• 3 tablespoons orange blossom honey
• 1 cup ice cubes
• 3 cups vanilla ice cream

Steps

1. Juice oranges (1 ½ cups). Place in blender in this order: juice, honey, ice cubes, and ice cream. Blend until smooth; serve.