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Ingredients

• 2 cups  orange or peach wood chips
• 1 pound  fresh or frozen jumbo shrimp in shells (12 to 16)
• 1 cup  fresh raspberries
• 1/4 cup  olive oil or salad oil
• 1/4 cup  white wine vinegar or white vinegar
• 1 teaspoon  sugar
• 1 teaspoon  finely shredded orange peel
• 1/4 teaspoon  dry mustard
• 1 cup  fresh pea pods
• 6 cups  torn red-tipped leaf lettuce
• 1 cup  fresh raspberries

Description

With Lightly Smoked Shrimp And Plump Raspberries, This Refreshing Salad Makes The Table Pretty In Pink! Simply Add Crusty Rolls And A Luscious Chocolate Dessert For Alfresco Dining.

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