SALAD IN A JAR: CITRUS, SHRIMP & AVOCADO

By TPMay

Ingredients

• 1 pound jumbo shrimp
• 4 cups fresh spring mix
• 1 avocado
• 2 oranges, peeled and sectioned
• 1 bulb fresh fennel, thinly sliced
• 1 tablespoon olive oil
• juice of large orange
• 3 tablespoons minced shallots
• 3 tablespoons lemon juice
• 4 wide-mouth, quart-sized mason jars with lids
• Salt and pepper to taste

Preparation

Step 1

Mix olive oil, shallots, orange and lemon juice. Salt and pepper to taste.
Divide dressing in half.
Marinate shrimp in ½ for 20 minutes.
Grill shrimp.
While shrimp cools, divide remaining dressing between jars.
Cube avocado and ¼ to each jar. Swirl in dressing to cover. This will prevent browning.
Add orange sections and then fennel.
Divide shrimp.
Top with spring mix and then put lids on jars.
Refrigerate.
To serve, shake jars and pour on plate or in bowl