Shrimp and Kiwi Salad

Yum. This recipe came from one of my old Cooking Light magazines (May, 2002, if you must know). It's light and refreshing and perfect for this time of year.
If kiwis are getting expensive where you are, you can substitute any fruit you like -- raspberries, sliced strawberries, halved grapes, canned pears. Or leave the fruit out altogether. It's still good.
The recipe serves two, so multiply accordingly.
1 T. olive oil, divided
12 peeled and deveined large shrimp (about 3/4 lb.) (or use smaller shrimp if it's cheaper)
1 T. chopped green onions
1 T. chopped fresh cilantro
1 T. rice vinegar
1 t. grated lime rind
1 T. fresh lime juice
1/8 t. salt
lettuce leaves
1 c. cubed peeled kiwi (about 3)

Heat 1 t. oil in large skillet (medium high heat) and cook shrimp until pink, about four minutes.
In bowl, combine 2 t. oil, green onions, cilantro, vinegar, lime rind, lime juice, and salt. Whisk together. Add shrimp to dressing and stir well. Serve over lettuce leaves and distribute kiwi on top.