Avocado & Mango Salad on Arugula with Grilled Shrimp
Juice of 1 grapefruit
2 tablespoons Pasolivo California Blend olive oil
Handful of fresh cilantro, chopped
Kosher salt and pepper
1 lbs jumbo shrimp, peeled and deveined
1 avocado, cubed
1 mango, cubed
1 red onion, very thinly sliced
2 cups of arugula
5 tablespoons Pasolivo Tangerine olive oil
2 tablespoons champagne vinegar
Zest of 1 orange or Orange Citrus Powder (recipe below)
Combine the juice of the grapefruit with 2 tablespoons Pasolivo California Blend olive oil and handful of chopped cilantro. Season with kosher salt and freshly ground pepper. Add the shrimp and marinate about 30 min.
In a large salad bowl, combine the avocado, mango, sliced onion (scallions work also) and arugula.
Discard the marinade from the shrimp and place the shrimp on bamboo skewers that have been soaked in water for 30 minutes. Grill the shrimp for about 2 to 3 minutes each side. Remove from grill.
Combine the Pasolivo Tangerine olive oil and the champagne vinegar, season with salt and freshly ground pepper. Dress the salad just prior to serving. Arrange the dressed salad on a large platter and top with the grilled shrimp skewers. Sprinkle with orange citrus powder or orange zest.
Zest of 3 oranges
1 teaspoon super fine sugar
Place the zest on paper towels and allow to dry completely (about 2 hours). Place the dry zest and the super fine sugar in spice grinder and pulse until powdery. Remove and keep in a small airtight container. Sprinkle powder over the shrimp just before serving.