Cajun Shrimp and Greens Soup

¼ cup all-purpose flour

¼ cup vegetable oil

3 teaspoons Cajun seasoning, or to more taste

2 ½ cups bottled clam juice

2 (14.5 ounce) cans petite-cut tomatoes with onions and roasted garlic, undrained

1 tablespoon chopped fresh thyme

1 clove garlic, minced

1 (6 ounce) package DOLE® Seven Lettuces

1 pound cooked small shrimp, peeled and deveined

ground black pepper

Whisk together flour and oil in heavy 6-quart sauce pot over medium-high heat 4 to 5 minutes or until smooth and lightly browned. Stir in Cajun seasoning; cook 1 minute.

Add tomatoes with juice, thyme and garlic; bring to boil. Reduce heat; simmer 5 minutes. Add salad; cook stirring 1 to 2 minutes. Add shrimp; cook, stirring, until heated through. Season with pepper, to taste.