CITRUS SHRIMP AND AVOCADO SALAD
Courtesy of The Remedy Kitchen
Ingredients
Shrimp
- 1 tablespoon olive oil
- 1 cup fresh orange juice (about 2 oranges)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 5 cloves garlic, minced or pressed
- 1 tablespoon finely chopped red onion (or shallot)
- 1 tablespoon fresh parsley, chopped
- Pinch red pepper flakes
- Freshly ground black pepper and kosher salt
- 3 pounds medium shrimp, peeled and deveined
Salad
- 8 cups greens (such as arugula, spinach, or spring mix)
- 1 avocado, sliced or diced
Directions
- In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
- Add the shrimp, season with kosher salt, and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
- Top with the remaining parsley and let the shrimp cool.
- Once the shrimp has cooled, lightly toss the greens, the shrimp, and its sauce together.
- Add the avocado, shallots, and nuts.
- Season to taste with kosher salt and freshly ground black pepper. Enjoy!