Shrimp Citrus Salad

3 Shallots, sliced

2 Tablespoons Flavored Vinegar

1/4 Cup Olive Oil

Salt and Pepper to taste

Vanilla Bean, split and scraped

1 Bunch Beets, roasted, peeled and quartered

4 Cups Mixed Greens

1 Cup Citrus Sections, Tangerines, Oranges, Grapefruits, Lemons

1/4 Cup Chopped Pecans, Toasted

1 Sprig of Tarragon, leaves removed

2 Pounds Large Shrimp, cooked and chilled

Ina large bowl, marinate the shallots in the vinegar for 5 minutes. Add olive oil. Season with salt and pepper. Add vanilla seeds. Stir to combine the ingredients.

Add beets, salad greens and citrus sections to dressing. Toss to coat ingredients well. Divide dressed salad and beets between four plates. Sprinkle with pecans and Tarragon leaves. Top each plate with ½ pound of shrimp. Serve immediately.