Summer Salad Grilled Shrimp and Avocado. With Orange Dressing this is delicious

Grilled Shrimp Salad with Avocado and Orange

Servings 4
Author Food and Wine


  • 2 oranges Navel
  • 2 teaspoons hot sauce
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped mint
  • Salt and freshly ground black pepper
  • 24 large shrimp shelled and deveined, about 1 1/2 pounds
  • 3 tablespoons fresh lime juice
  • 1 cup cherry tomatoes halved
  • 1/2 small red onion thinly sliced
  • 1/4 cup coarsely chopped cilantro
  • Pinch of dried oregano
  • 2 Hass avocados cut into thin wedges


  1. Using a juicer, squeeze the orange juice into a small bowl. Whisk 1 teaspoon of the hot sauce into the strained juice with 1 tablespoon of the oil and the mint. Season with salt and pepper; add the shrimp and toss.
  2. In another bowl, combine the lime juice with the remaining 1/4 cup of oil and 1 teaspoon of hot sauce. Add the tomatoes, onion, cilantro and oregano, Season lightly with salt.
  3. Light a grill or heat a grill pan. Grill the shrimp over high heat for about 4 minutes, turning once or twice until lightly charred and cooked through. Transfer the shrimp to plates. Gently fold the avocados into the orange salad and serve alongside the shrimp.