Tuesday, April 20, 2010

Grilled Shrimp, Avocado & Mandarin Salad


Why on earth do I have a little plastic cup of mandarin orange slices in syrup in my fridge?

Because I was babysitting for my 5 year old niece and bought these for her after school snack. I had one cup left, so decided to create a salad around them!

Of course, next time I will use regular mandarins (also known as mandarines) that come in a net bag, but these happened to fit the bill perfectly! You can also use clementines or oranges for this fantastic warm weather salad.

We got a little tease of warm weather so I decided to break out the grill!

Grilled Shrimp, Avocado & Mandarin Salad:
(serves 4)


1 bunch of arugula, washed (or 1 bag of prewashed arugula/rocket)
1 large ripe avocado, cut into slices
1 lb. shrimp, shelled and deveined
2 mandarin oranges, peeled and cut into segments, (they are small like clementines, but sweeter), or a cup of sliced mandarins in syrup, drained


3 tbsp orange juice
1 tbsp zest of a mandarin or orange
6 tbsp white balsamic vinegar
1 small shallot, minced (you can substitute red onion for shallot, did you know that?)
1/4 cup extra virgin olive oil
sea salt

chives for garnish (optional...I had them in the garden)

Make your dressing first and taste for seasoning. I usually like a little more vinegar in my dressings.

Spoon about 1/4 of the dressing over the shrimp in a nonreactive bowl (Pyrex glass pie dish works fine) and marinate for 30 minutes.

Meanwhile, get the salad ready. You will grill the shrimp last.

Lay your washed arugula on a platter.
Scatter mandarin slices around the greens.

Remove pit from avocado and scoop out 2 halves with a spoon and cut into slices.
Lay on top of the arugula and orange slices. Sprinkle the avocado slices with finely ground sea salt (or kosher salt).

Make sure your grill is nice and hot and grill the shrimp on medium high flame for about 3 minutes total, don't overcook them.

Top the salad with the warm shrimp and spoon the rest of the dressing over all ingredients. Garnish with fresh chives.

Serve immediately.

We love this salad best in the warm weather, and it's pretty too!


The Japanese Redneck said...

Yum, grilled shimp on a nice looking salad!

kat said...

Great looking salad. Shrimp is so good done on the grill.

A Feast for the Eyes said...

I love this salad a lot! What a coincidence that I posted your lovely Clementine Cake, which was terrific. I could easily make this salad because I have all of these ingredients. It's pouring rain today, but with clear skies tomorrow-- this salad would be perfect. Another great idea from Stace.

Proud Italian Cook said...

Where's a fork, I want this for lunch!

Ciao Chow Linda said...

Double that fork request. But for dinner. I made a similar salad the other day and am on an avocado kick lately.

Anonymous said...

Pig, pretty please?

Cate O'Malley said...

Love any salad with avocado or mandarin oranges - the shrimp look like a great addition - yum!

Kate said...

This salad has everything that I like. It will be great on a sunny, warm day!

citronetvanille said...

Very springy, very fresh, very light, my kind of salad! What about using fresh mandarines? that should work too? or do they need to be sweeter?

Cherine said...

This salad looks so filling and yummy!

Jen_from_NJ said...

This salad looks perfect! Arugula and avocado are two of my favorite salad ingredients. The addition of grilled shrimp and mandarins sounds delicious.

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