Shrimp Salad with Citrus and Avocado
 
 
by:
Serves: 4
Ingredients
  • 12 ounces large peeled and deveined shrimp (preferably wild Gulf, if you can find them)
  • 1 large grapefruit, peeled, pith and membrane removed, and sectioned
  • 2 oranges, peeled, pith and membrane removed, and sectioned
  • ¼ large red onion, thinly sliced
  • 1 avocado, peeled, pitted, and thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons each: orange juice concentrate, olive oil, and rice wine vinegar
  • 6 cups baby greens
  • Salt and ground black pepper
Instructions
  1. Place shrimp in a single layer in a medium skillet. Turn heat on lowest heat, cover and steam until just cooked through, turning them the last minute or so to evenly cook, 10 to 12 minutes. Remove from heat and when cool enough to handle, halve lengthwise.
  2. Place them, along with grapefruit, oranges, onion, avocado, and cilantro in a medium bowl. Whisk together orange juice concentrate, oil and vinegar. Add half the dressing to the salad; toss gently to coat. Place greens in a separate medium bowl; add remaining dressing; toss to coat. Adjust seasonings, including salt and pepper to taste.
  3. Place a bed of greens on each of 4 plates. Top with a portion of the shrimp salad and serve.
Notes
As you can see in the photo, I used a combination of scallops and shrimp. If you want to do that, just figure 6 ounces of each of shrimp and sea scallops. After steaming, cut the scallops, crosswise into thin slices.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/shrimp-salad-with-citrus-and-avocado/