With this weather we all must take care to avoid catching the flu. To do so, we can drink much more liquids and also we should add more C vitamin to our diet, like citrus fruits. Today’s recipe is ideal for this, and also it’s delicious!
It has shrimps, citrus fruits and of course, avocados! ;O)
- 12 oz. cleaned and deveined large shrimp
- 1 cup orange wheels, peeled and cut in rounds ¼ inch thick
- 1 cup ruby red grapefruit wheels, peeled and cut in rounds ¼ inch thick
- Mixed greens eg: Baby Arugula, Boston bib and Frisee
- 2 ripe Avocados from Mexico, peeled and cut into wedges
- 3 tsp. finely chopped, fresh parsley
- 1 tsp. brown sugar
- ½ tsp. salt
- ½ tsp. onion powder
- ½ tsp. cumin
- ¼ tsp. garlic powder
- ¼ tsp. dried thyme
- 1½ tsp. Extra Virgin Olive Oil
Mix dry ingredients in a small bowl.
Heat a large skillet over medium-high heat. Add 1½ tsp. oil to pan; swirl to coat. Sprinkle shrimp with dry ingredients. Add shrimp to pan; cook 3 minutes or until shrimp are done (pink), stirring frequently. Remove from pan; keep warm.
Place shrimp on top of plated bed of greens and citrus. Drizzle with dressing. Finish with cracked black pepper.
Try this salad with a Basil Oil Dressing that can be prepared ahead of time: store ½ cup Extra Virgin Olive Oil and infuse with fresh Basil leaves. Let sit overnight. Drizzle atop salad through a strainer.
Or a Dijon Vinaigrette: Combine 1 cup Extra Virgin Olive Oil, ½ cup white balsamic vinegar, ⅓ cup fresh orange juice, 1 Tbsp. Dijon mustard and a pinch of sugar. Blend and adjust to taste. Use as desired.
I just ate that last weekend, and it’s just exquisite. Please share your comments once you make it. And also send me your pictures once served!
Until the next time!
#MissMevi #AvocaTips #Recipe
Original source: theamazingavocado.com