Cut through the post-holiday daze (indulgence, thy name is December) with this refreshing citrus shrimp salad from chef Jeremy Sewall. Sourced locally from Stoughton’s Sky8 Shrimp Farm, the seafood is dressed with a wintertime vinaigrette featuring blood orange juice, thyme and cardamom. Plate the shrimp on a bed of greens – creamy avocado, peppery arugula, fresh fennel and bright cilantro – and vitamin c-laden oranges for a light and tasty change of culinary pace.
Orange, Avocado & Shrimp Salad
Ingredients
- 2 blood oranges, segmented (save all the juice)
- 2 caracara oranges, segmented (save all the juice)
- 1 tablespoon fresh-squeezed lemon juice
- 4 cardamom pods
- 1 sprig thyme
- 4 tablespoons extra virgin olive oil
- 1 pound shrimp
- 2 ripe avocados
- 1 head of fennel, shaved thin
- 1 small red onion, diced small
- 1 handful baby arugula
- 1 tablespoon cilantro, chopped
- kosher salt and pepper to taste
Directions
- In a small sauce pan, combine the orange juice, lemon juice, thyme and cardamom pods and let simmer until there is about 1/4 cup of liquid left in the pan.
- Strain and let the dressing cool to room temperature. Mix with extra virgin olive oil and season with salt and pepper to taste. Set aside.
- Steam or boil the shrimp until fully cooked. After they are cooked add them to a bowl of ice water to shock. Once cooled, remove the meat from the shell, and cut each shrimp into four pieces.
- Cut the avocados in half and remove the pits. Carefully slice the avocados thinly, use a spoon to help remove the slices from the skin. Divide slices amongst four plates arranging them to lay flat.
- In a mixing bowl, put the orange segments, fennel, onion, arugula and cilantro. Toss with enough dressing to coat well but not soak. Season with salt and pepper.
- Place the salad on the avocado and then top with the shrimp. Drizzle a little of the remaining dressing over the top of the shrimp and serve.
