oftt

Grilled Shrimp and Avocado Salad

Print Email

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

 

restaurant news

Reins Deli
Mid-Atlantic
by Anna Harari

reinsdeli_sm.jpg This weekend I went to visit my friend who goes to University of New Hampshire.  “You have to stop at Reins Deli on your way,” she told me, “It’s the best.”  I doubted it, considering between...

Read more...
My Brother's Restaurant, Ludivine Opens
Mid-West
by Hope Stranger

ImageI am not a cook. It’s not that I’m a bad cook, per se. I just choose not to participate. My best friend Anna can attest to this better than anyone. She made me every bite of homecooked food I had...

Read more...
OTD Bush
San Francisco
by Amy Sherman

otdbush1.jpg You may have eaten at Slanted Door or even at Out The Door either at the Ferry Building or at San Francisco Centre, but you're going to want to try OTD Bush in the Fillmore. In addition to many...

Read more...
Shake Shack
New York
by Anna Harari

shakeshack_lg.jpgI didn’t miss him all winter.  Everytime I spoke to our mutual friends, who I guess he got custody over as I was limited to phone time with them, they would tell me he was being cold, sort of...

Read more...