Ingredients
- 2 navel oranges
- 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 (about 1 1/2 pounds), shelled and deveined
- 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
- recommendation: carribean hot sauce made with habaners
Preparation
Step 1
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a medium bowl, cut between the membranes to release the orange sections into the strainer. Squeeze the juice from the membranes into the bowl through the strainer. 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.
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 and the orange sections. Season lightly with salt.
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.