Ingredients

• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 5 tablespoons canola oil
• 1 tablespoon all-purpose flour
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 large shallot, very thinly sliced
• 2 butter or Boston lettuce heads, leaves separated and torn
• 1/2 cup basil leaves
• 8 radishes, thinly sliced
• 1 large ripe avocado, halved lengthwise, peeled, pitted and thinly sliced
• 3/4 pound large shrimp, peeled, deveined, tails intact
• Nonstick cooking spray

Directions

1. In a small bowl, whisk together vinegar, mustard, honey and 3 tablespoons oil.

2. Place flour and 1/4 teaspoon each salt and pepper in a small ziplock bag. Add shallot, seal bag and dredge to coat.

3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add shallot to pan; saute until golden, 2 minutes a side. Drain on a paper towel-lined plate.

4. In a medium bowl, toss together lettuce, basil and radishes and divide among four plates; top each with an equal amount of avocado.

5. Pat dry shrimp and season with remaining salt and pepper. Wipe skillet clean, coat with cooking spray and heat over medium-high heat. Add shrimp; sear until just cooked through, 2 minutes a side. Remove shrimp from pan and divide among four salads. Drizzle each with dressing and top with crispy shallots.

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