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Margarita Shrimp and Mango Salad

DRESSING

1/3 cup frozen concentrated margarita mix, thawed
2 tablespoons orange marmalade
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons balsamic vinegar

SALAD

1 pound shelled deveined cooked medium shrimp, tails removed
1 1/2 cups cubed unpeeled seedless cucumber
1/2 cup chopped red bell pepper
2 ripe mangoes, peeled, seeds removed and chopped
1 fresh jalapeno chile, seeded, finely chopped
4 cups mixed baby salad greens
1/4 cup chopped macadamia nuts

Combine all dressing ingredients; mix well. Add shrimp, cucumber, bell pepper, mango and chile; toss to coat.
Arrange salad greens on individual serving plates. Top each with shrimp mixture. Sprinkle with nuts.