Grilled Shrimp with Mom's Avocado-and-Orange Salad

By cindyandmojo

Andrew Carmellini's dish is a mix of two beloved salads: shrimp-avocado and shrimp-citrus. He throws in a few surprises, too, like the hot sauce in the dressing. He recommends a fruity one from the Caribbean made with habaneros: "Habaneros are crazy," he says.

 

Slideshow:  More Delicious Shrimp Dishes

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

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.