Orange, Avocado & Shrimp Salad


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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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