Using a zester or vegetable peeler, zest one of the oranges. Chop the zest very finely and place it in a large bowl.
Whisk dressing ingredients together. Set aside in refrigerator to chill.
Using a sharp knife, remove the rest of the peel from the first orange, and all the peel from the remaining oranges. Working over the bowl to catch the juice, carefully cut out the orange segments. Add shrimp, Mann’s Stringless Sugar Snap® Peas, cucumber, mint and tarragon ingredients with chilled dressing. Gently toss to taste.
Cut ends off of romaine hearts. Separate leaves from the hearts and wash well with cold water. Pat dry with paper towels.
To serve, arrange romaine leaves on plates. Divide salad evenly among plates. Serve immediately.