Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.
INGREDIENTS :
Citrus Vinaigrette:
1 small shallot diced
3 tablespoons apple cider vinegar
1 lemon zested and juiced
1 teaspoon honey
½ cup olive oil
½ teaspoon kosher salt
Black pepper
Blackened Shrimp:
8 medium-large shrimp shelled and tail on
½ teaspoon paprika
¼ teaspoon chipotle powder
½ teaspoon granulated garlic
½ teaspoon Kosher salt
2 teaspoon avocado oil
Salad:
4 cups arugula
1 small fennel bulb thinly sliced
1 cara cara orange peel remove and cut into segments
1 avocado sliced thin
½ cup slivered and toasted almonds
INSTRUCTIONS :
1.Start by making the vinaigrette and adding the chopped shallots to a bowl or mason jar along with the rest of the vinaigrette ingredients. Whisk or shake very well until emulsified. Taste for seasoning and adjust as needed.
2.Season shrimp with spices and toss to coat. Heat a skillet over high heat and drizzle with avocado oil.
3.Sear shrimp on first side until deep golden, about 2 minutes then turn over and cook for another 1-2 minutes until just cooked through and no longer pink. When done, set aside.
4.Divide arugula between two large bowls along with the sliced fennel, orange segments, sliced avocado and toasted almonds.
5.Top salad with grilled shrimp and drizzle with citrus vinaigrette.
NOTES:
This shrimp salad is highly customizable, substitute other citrus for the orange or other fruit such as peaches.
If you don’t eat shrimp, chicken would work great or even grilled vegetables such as zucchini.
If you feel comfortable, use a mandolin to thinly slice fennel.
You may have extra vinaigrette, if you do, refrigerate and use within 3 days.
