Bronzed Shrimp Salad with Lemon Pepper Vinaigrette

1 head of your favorite lettuce, chopped (about 12 cups)
1 cup medium-diced cucumber
1 cup halved cherry tomatoes
½ cup julienned red onions
½ cup sliced hearts of palm
½ cup canned mandarin orange slices (No Added Sugar), drained
½ cup goat cheese, crumbled (or substitute your favorite cheese)
½ cup + 1½ tablespoons olive oil, in all
2 teaspoons honey
2 teaspoons Dijon mustard
2 tablespoons Salt-Free Sugar-Free Lemon & Cracked Pepper®
1 pound shrimp, peeled and deveined
2 tablespoons Salt-Free Sugar-Free Sweet Basil & Tarragon, in all

Place the lettuce, cucumbers, tomatoes, onions, hearts of palm, orange slices and goat cheese in a mixing bowl, toss well and set aside.

Add the olive oil, honey, mustard, and Lemon & Cracked Pepper to a small mixing bowl and whisk well until the vinaigrette emulsifies, about 30 seconds and set aside.

Place shrimp, ½ teaspoon olive oil, and 1 tablespoon Sweet Basil & Tarragon in a small mixing bowl and mix well. Heat the rest of the olive oil in a non-stick skillet on high heat. When oil shimmers, add shrimp and cook for 2 to 3 minutes until fully cooked, stirring and shaking the pan almost constantly. Remove from heat and add the remaining Sweet Basil & Tarragon to the shrimp and toss well to evenly season the shrimp.

Pour the dressing on the salad and toss gently until well combined. Portion out the salad onto plates or bowls and top each salad with the bronzed shrimp. Serve immediately.