Serves 4

Ingredients:

• 4 cups torn romaine lettuce
• 1 pound medium shrimp, cooked, peeled, and deveined
• 1 cup papaya, cubed
• 1 cup fresh pineapple, cubed
• 1/2 cup avocado, chopped
• 1/2 cup chopped red or green bell pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 2/3 cup Orange-Soy Vinaigrette
• 1/4 cup chopped unsalted cashews, toasted

Orange-Soy Vinaigrette:

• 1/2 cup orange juice
• 1/2 cup pineapple juice
• 1 tablespoon minced fresh parsley
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon dark sesame oil
• 2 teaspoons sugar
• 1 teaspoon lemon pepper

Preparation: Arrange lettuce on a serving platter. Spoon shrimp down center of platter; arrange papaya, pineapple, avocado, bell pepper, beans and cheese in rows on either side of shrimp.
Drizzle Orange-Soy Vinaigrette over salad. Sprinkle with cashews.