To make dressing,
whisk together orange zest, orange juice, lemon juice, Dijon mustard, 1/4 cup
Natural Grapeseed Oil, and shallot. Season with salt and pepper to taste. Set
aside.
Pat shrimp dry.
Season with Chipotle Ranch Blend.
Heat remaining 1
tablespoon Natural Grapeseed Oil in a 12-inch nonstick skillet over medium
heat. Add shrimp and saute for about 2 minutes on each side or until cooked
through. Remove from heat.
Divide spinach,
arugula, cucumber, avocado, and cooked shrimp between 4 plates. Drizzle with
dressing from step 1.
