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Grilled Shrimp and Avocado Salad

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grilledavosalad.jpgMakes 4 servings

Salad:
16 extra large or jumbo shrimp, cleaned and deveined
2 teaspoons olive oil
1 teaspoon lime juice
salt, to taste
1/4 teaspoon cayenne pepper

8 cups spicy mesclun mix
1/2 cup sliced jicama
1/2 cup mini heirloom or cherry tomatoes, halved

2 small avocados, halved and pitted
a bit of olive oil for brushing
the juice of half a lime for sprinkling
salt and freshly ground black pepper

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon orange juice
1 tablespoon lime juice
pinch of lime zest
1 tablespoon honey
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt, to taste

Preheat a grill outdoors or a grill pan for indoors.

Add ingredients from cleaned shrimp through cayenne pepper into either a large Ziploc bag or a plastic container, shaking well. Refrigerate for 20-30 while preparing the rest of the salad.

Add mesclun to a large bowl with diced jicama and halved cherry tomatoes.

For the dressing, whisk all ingredients in a small bowl and set aside.

Remove the shrimp from the marinade; place 4 shrimp per skewer. Grill for 2 minutes, flipping once, or until the meat is opaque and the outside is lightly charred.

When grilling, use ripe yet somewhat firm avocados. If they're too squishy, then they won't retain their shape well. Slice avocados in half and remove the pits. Brush avocado flesh with a little olive oil and season with salt and freshly ground black pepper. (Since avocados oxidize, or turn brown quickly, don't slice them until you are ready to place them on the grill.) Place avocados flesh side down on a hot grill for 1 minute. Grill marks should be present, and the flesh should be slightly caramelized.

To grill indoors, preheat a grill pan over medium-high heat. Rub a thin coat of olive oil on the pan so the avocados won't stick. Place avocados flesh side down on the grill for 1 minute. Grill marks should be present, and the flesh should be slightly caramelized.

Pour the dressing on the salad (reserving a few spoonfuls to drizzle on top) and toss to coat well. Divide salad among 4 plates, and top each with 4 grilled shrimp and a grilled avocado half. Drizzle with the reserved dressing and serve immediately.

 

-Recipe courtesy of Susan Russo at Food Blogga

 

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