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Cheap & Easy Eats: Cupid Salad

A Best-Selling Romantic Suspense

Novelist’s Recipe for Suc-Sex

By Christiane Heggan

Salade Cupidon (Cupid Salad)

Serves 2 people

This salad can be served as an appetizer or an entrée. Sorry, I have no idea why it's called Cupid Salad!

12 Medium Shrimp

Spring Mix Greens or one Bib (Boston) lettuce, washed and dried

1 Shallot, minced

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper

For the vinaigrette:

1 Teaspoon Dijon Mustard

1 Tablespoon Red Wine Vinegar

3 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Fresh Orange Juice

Salt and Pepper

Prepare the vinaigrette by mixing the salt, pepper, mustard, orange juice and the vinegar in a bowl. Slowly add the oil and whip lightly. In a frying pan, heat the 2 Tbs. oil and sauté the shrimp (2 to 3 minutes) on medium until pink and cooked through. Arrange the salad on a platter, fold the shrimp into the greens. Sprinkle with the minced shallot and the vinaigrette.

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Find out more about Christiane Heggan and read an excerpt from her latest book, "Moment of Truth," on her Web site,

www.booktalk.com/CHeggan.