Casablanca Salad

Directions

1. 1
   In a small bowl, whisk 7 1/2 tablespoons of the olive oil with the sherry vinegar.
2. 2
   Season with salt and pepper.
3. 3
   Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet.
4. 4
   Add the onion and cook over moderate heat, stirring, until softened and just beginning to brown, about 7 minutes.
5. 5
   Add the shrimp, mint, raisins, cumin and a pinch each of salt and pepper and cook, stirring, until the shrimp are pink, about 7 minutes.
6. 6
   In a large bowl, toss the mesclun with the dressing and mound on 10 plates.
7. 7
   Scatter the shrimp over the salads.