Wednesday, April 24, 2013

Grilled Shrimp with Fennel, Avocado, and Orange Salad

2 navel oranges, peeled and sliced
1 lb jumbo shrimp, peeled and deveined (weight after peeled)
4 cups fresh arugula or baby greens
... 1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline
1 medium-size ripe Hass avocado, sliced thin

For the vinaigrette:

1 large navel orange, peeled and squeezed
3 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
3 tbsp minced shallots
kosher salt, to taste
freshly ground black pepper, to taste


For the vinaigrette:

Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.

Reserve 1⁄2 cup of the vinaigrette for dressing the salad and pour the remaining vinaigrette into a medium nonreactive bowl. Put the shrimp in the bowl, season with salt and pepper and toss; let it sit for about 30 minutes
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