2 Tbs. fresh lemon juice 2 Tbs. extra virgin olive oil ½ tsp. microplaned lemon zest 1 tsp. snipped fresh chives ¼ tsp. finely chopped fresh jalapeño 1 lb. cooked & peeled wild- caught large shrimp 1 cup diced fresh mango 2 navel oranges, peeled with segm
Whisk together lemon juice, olive oil, zest, chives, and jalapeño to make dressing. Combine shrimp, mango, orange, and beans in a bowl. Add 2 Tbs. dressing, and gently stir to coat. Divide greens among four plates, and drizzle with remaining dressing. Mound shrimp mix on top of greens, and serve.