In the Kitchen: Citrus Shrimp Salad

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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:

1. 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.

2. 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.

3. Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.

4. Top with the remaining parsley and set aside to cool.

5. 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.

6. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

7. Enjoy!