↞ recipe box start page
Category: SALADS
Prep Time: Cook Time: Total Time:
Ingredients
2 navel oranges
2 teaspoons hot sauce
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped mint
Salt and freshly ground black pepper
24 large shrimp (about 1 1/2 pounds), shelled and deveined
3 tablespoons fresh lime juice
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
Pinch of dried oregano
2 Hass avocados, cut into thin wedges
Directions
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a medium bowl, cut between the membranes to release the orange sections into the strainer. Squeeze the juice from the membranes into the bowl through the strainer. Whisk 1 teaspoon of the hot sauce into the strained juice with 1 tablespoon of the oil and the mint. Season with salt and pepper; add the shrimp and toss.
In another bowl, combine the lime juice with the remaining 1/4 cup of oil and 1 teaspoon of hot sauce. Add the tomatoes, onion, cilantro and oregano and the orange sections. Season lightly with salt.
Light a grill or heat a grill pan. Grill the shrimp over high heat for about 4 minutes, turning once or twice until lightly charred and cooked through. Transfer the shrimp to plates. Gently fold the avocados into the orange salad and serve alongside the shrimp.
Yield: 6 servings.
view more member recipes
Grilled Shrimp with Mom's Avocado-and-Orange Salad
Category: SALADS
Prep Time: Cook Time: Total Time:
Ingredients
2 navel oranges
2 teaspoons hot sauce
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped mint
Salt and freshly ground black pepper
24 large shrimp (about 1 1/2 pounds), shelled and deveined
3 tablespoons fresh lime juice
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
Pinch of dried oregano
2 Hass avocados, cut into thin wedges
Directions
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a medium bowl, cut between the membranes to release the orange sections into the strainer. Squeeze the juice from the membranes into the bowl through the strainer. Whisk 1 teaspoon of the hot sauce into the strained juice with 1 tablespoon of the oil and the mint. Season with salt and pepper; add the shrimp and toss.
In another bowl, combine the lime juice with the remaining 1/4 cup of oil and 1 teaspoon of hot sauce. Add the tomatoes, onion, cilantro and oregano and the orange sections. Season lightly with salt.
Light a grill or heat a grill pan. Grill the shrimp over high heat for about 4 minutes, turning once or twice until lightly charred and cooked through. Transfer the shrimp to plates. Gently fold the avocados into the orange salad and serve alongside the shrimp.
Yield: 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Avocado, Orange And Jicama Salad
by ICOOK2
3 navel oranges 2 tablespoons fresh lime juice 1 tablespoon cider vinegar 2 tablespoons extra-virgin olive oil Pinch of cayenne pepper Salt and freshly ground black pepper 1 small jicama (
by ICOOK2
3 navel oranges 2 tablespoons fresh lime juice 1 tablespoon cider vinegar 2 tablespoons extra-virgin olive oil Pinch of cayenne pepper Salt and freshly ground black pepper 1 small jicama (
Chile-lime Grilled Tiger Shrimp With Avocado Cocktail Sauce
by ICOOK2
Cocktail Sauce (recipe follows) 24 fresh or frozen jumbo shrimp in shells (about 1-1/2 pounds) 3 tablespoons lime juice 3 tablespoons Asian chile sauce (such as Sriracha) or hot Thai chile sauce
by ICOOK2
Cocktail Sauce (recipe follows) 24 fresh or frozen jumbo shrimp in shells (about 1-1/2 pounds) 3 tablespoons lime juice 3 tablespoons Asian chile sauce (such as Sriracha) or hot Thai chile sauce
Avocado Shrimp Salad
by hoochiemamma
2 servings 1 T sour cream 1 T mayo 1 t Dijon Worcestershire Tabasco anchovy essence 1/2 lemon, juice 1 T tomato ketchup salt and black pepper a splash of brandy 1 avocado handful
by hoochiemamma
2 servings 1 T sour cream 1 T mayo 1 t Dijon Worcestershire Tabasco anchovy essence 1/2 lemon, juice 1 T tomato ketchup salt and black pepper a splash of brandy 1 avocado handful
view more member recipes
related CDKitchen recipes
Spicy Grilled Shrimp Salad
Avocado And Shrimp Verrines
Avocado Shrimp Bruschetta
Cranberry, Glazed Walnut, Orange, Avocado, Blue Cheese Salad
Grilled Shrimp With Southwestern Black Bean Salad
Shrimp And Crab Ceviche With Avocado
Shrimp Cocktail With Fresh Avocado And Mango Salsa
Shrimp Remoulade With Avocado
Hawaiian Avocado Pineapple And Tomato Salad
Grilled Asian Shrimp With Tamari Salad And Shrimp Noodles
Recipe Quick Jump