Share & tag megleonardco to show me how you enjoyed!
DETAILS:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving: 4
INGREDIENTS:
SHRIMP
- 1 pounds medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 cup fresh orange juice (about 2 oranges)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 5 garlic cloves , minced or pressed
- 1 tablespoon finely chopped red onion (or shallot)
- 1 tablespoon chopped fresh parsley
- Pinch red pepper flakes
- Freshly ground black pepper and kosher salt
SALAD
- 8 cups greens (such as arugula, spinach, or spring mix)
- Extra virgin olive oil
- Juice of 1/2 lemon or 1/2 orange
- 1 avocado, sliced or diced
- 1 shallot, minced
- 4 ounces sliced almonds (optionally toast them)
- Freshly ground black pepper and kosher salt
INSTRUCTIONS:
-
In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. OR, to save time, simply heat olive oil only.
-
Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
-
Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
-
Top with the remaining parsley and set aside to cool.
-
Prepare the greens by lightly drizzling with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
-
Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.
- Enjoy!