Citrus Shrimp and Avocado Salad

Use some of the citrus sauce from the shrimp as a double duty dressing. Or, if you don't have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.

Citrus Shrimp and Avocado Salad

Ingredients:
  1. 1 pound mediumPan-Seared Citrus Shrimp 31/40
  2. 8 cups greens such as arugula spinach, or spring mix
  3. Fruity or lemon-flavored extra virgin olive oil
  4. Juice of 1/2 lemon or 1/2 orange
  5. 1 avocado sliced or diced
  6. 1 shallot minced
  7. 4 ounces toasted sliced almonds
  8. Kosher salt and freshly ground black pepper

Instructions:
  • Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
  • Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.