Heat 1 tsp oil in a nonstick skillet and saute shallots over medium heat. Season with curry powder and cook until shallots begin to soften (about 3 minutes). Add apple juice and half the salt. Bring to a boil and cook until reduced by about 1/3 (about 4 minutes). Pour into a bowl and whisk in 1 tsp. of oil and cider vinegar. Set aside and wipe out skillet.
2
Peel and de-vein shrimp and chop into small pieces. Sprinkle with remaining salt and pepper. Add remaining oil to skillet and heat over medium-high. Add the shrimp and cook until pink. Transfer to a plate.
3
Add apple, cranberries, shrimp, and walnuts to a bowl and toss with the dressing. Serve over a bed of greens.
