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| 3 Tasse | water |
| 1 x ca. 450 g | Unpeeled medium-size fresh shrimp |
| 3 Esslöffel | Sherry wine vinegar or red wine vinegar |
| 1 Teelöffel | sugar |
| 1 Teelöffel | orange rind grated |
| 1 | cloves garlic crushed |
| 1/3 Tasse | olive oil |
| 2 | Naval oranges |
| 1 Tasse | Sliced pimiento olives |
| 5 Tasse | Torn Bibb lettuce |
| 5 Tasse | Torn leaf lettuce |
| 2 | green onions sliced |
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Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp, set aside.
Combine vinegar and next 3 ingredients in a large bowl; gradually add olive oil, beating well with a wire whisk. Set aside.
Peel oranges, and cut into 1/2-inch round slices; cut slices into quarters. Add orange, shrimp, and olives to dressing; stir gently. Cover and chill at least 1 hour.
To serve, add lettuces and green onions to shrimp mixture; toss gently.
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