Begin your meal by making the citrus marinade. Place all citrus marinade ingredients into a medium sized stainless steel bowl and whisk vigorously. Next, place your peeled and deveined U-12 gulf shrimp into the marinade. Toss your shrimp to ensure that all are evenly coated. Cover your bowl with plastic wrap and place in the refrigerator for a minimum of 45 minutes (make sure you do not let your shrimp sit in the marinade any longer than 1 and 1/2 hours as the acidity of the marinade will begin to cook the shrimp).
While your shrimp are marinating, place the pomegranate and Acai juice, honey, and apple cider vinegar into a small mixing bowl. Next whisk in the extra virgin olive oil. Finish off your dressing with salt and pepper to taste. Allow vinaigrette to rest at room temperature until you are ready to serve.
Pre-heat a heavy bottomed saute pan over medium high heat. While your pan is pre-heating, remove your shrimp from the marinade and allow to drain on a wire rack (baker's cooling racks work great). When your pan is preheated, place your shrimp into the hot pan. Cook your shrimp about 3 – 4 minutes per side until slightly pinkish and opaque. Turn off the heat to your pan and proceed to the final step.
Place 4 ounces of mixed salad greens into a salad bowl. Toss mixed greens with 2 ounces of the AcaiPomegranate Vinaigrette. Place dressed greens in the center of a 10 inch chilled dinner plate. Top greens with 5 pan seared shrimp. Finish salad with 1 ounce each of sundried cranberries and sliced almonds.