Napa Farmhouse 1885™: Avocado & Grilled Shrimp Salad

Tuesday, September 9, 2014

Avocado & Grilled Shrimp Salad

Perfect for lunch or a light dinner, this salad is fast, fresh and delicious. Fresh shrimp marinated in a lime vinaigrette then grilled and added to a salad piled high with buttery avocado, spicy arugula and sweet red onion. This dish is also nice stuffed into warm corn tortillas for tacos or layered onto fresh, toasted french or sourdough rolls for a wonderful seafood sandwich. Enjoy!

Avocado & Grilled Shrimp Salad
(serves 4 as a main dish)

Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1 tsp Dijon mustard
1/4 tsp coconut sugar
sea salt
freshly cracked black pepper

In a medium bowl, add olive oil, lime juice, mustard, sugar and a pinch each salt and pepper. Whisk together until emulsified. Taste and adjust seasonings if necessary.

Salad
2 lbs uncooked large shrimp, peeled and deveined
2 avocados, pitted and chopped (click here for technique)
1/4 cup chopped red onion
1 heirloom tomato, chopped
4 cups baby arugula
1/4 cup fresh basil, chopped
1/8 cup mint, chopped
sea salt
freshly cracked black pepper
1 tsp paprika

Add shrimp to medium bowl of vinaigrette. Stir to combine. Cover and let marinate for 30 minutes.
Heat grill (or grill pan if cooking indoors) until hot. Remove shrimp from marinade. Grill until just cooked through, about 2 minutes per side. Remove from grill and set aside.

Meanwhile add avocado, onion, tomato, arugula, basil and mint to large bowl. Add 2 tbsp reserved vinaigrette and a pinch each salt and pepper. Toss. Add cooked shrimp and toss again. Taste and adjust seasonings if necessary. Add additional vinaigrette if desired. Sprinkle paprika over top and serve.

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Other avocado recipes you may enjoy:

It is "Avocado" week at Food Network's #Summer Soiree roundup. Do you have a favorite avocado recipe? Share in the comments section and/or link to your blog if you have one.