Grilled Shrimp with Avocado & Citrus

It's hard to eat the rainbow in January, but I still manage to do so.

I buy as many different citrus varieties as I can find (Blood Oranges, Naval, CaraCara, Grapefruits...), so I can always compose a colorful salad  mixed with savory ingredients and greens.

It was time for some grilled shrimp.  

 
I go thru stages with shrimp.....sometimes I go a year without it.   The small variety from an unknown source just makes me shiver.   It's a love/hate relationship for me.   The last time I had shrimp in a restaurant, it was bitter and rubbery and I needed to take a break from it.

I love Gulf Coast shrimp, but it's hard to find here in NJ, but I buy it whenever I see it.

So when I need shrimp for a recipe, I opt for Argentinian red shrimp that comes frozen.   I find it has a pleasant taste and it just looks cleaner (I am probably just talking myself into it).

Here, I marinated the defrosted shrimp in a little fresh orange juice, honey and soy sauce (about a tablespoon of each).  Some sea salt & pepper.

Marinate the shrimp about 15 minutes, then grill in an oiled grill pan for 3 minutes on each side.   

Set the shrimp aside.

The salad is composed of:

a sliced avocado

a naval orange, peeled and sliced into rings

sliced red onion (shallots are good too)

some sliced radish

arugula for the base

In a bowl, mix the orange slices with the avocado and onion. 

   Squeeze the juice of half a lemon over the bowl and a splash of red wine vinegar and a small squeeze of honey.    Season with sea salt & pepper and carefully combine.

Spread the orange avocado salad over a bed of arugula and top with the warm grilled shrimp.

I like to drizzle with olive oil at the end and some fresh dill to liven it up......cilantro would be an even better choice here.

This salad will be on repeat all winter!