Avocado & Mango Salad on Arugula with Grilled Shrimp
1 avocado cubed
1 mango cubed
1 red onion very thinly sliced
1lb jumbo shrimp (peeled and deveined)
juice of 1 grapefruit
handful of fresh cilantro (chopped)
2 tablespoons California Blend olive oil
5 tablespoons Tangerine olive oil
2 tablespoons champagne vinegar
zest of one orange or Orange Citrus Powder
Combine juice of the grapefruit with 2 tablespoons olive oil and the handful of Chopped cilantro season with a little kosher salt and fresh ground pepper. Add the shrimp and marinate about 30 min.
Meanwhile in a large salad bowl combine the avocado, mango, sliced onion (scallions work also) and Arugula.
Combine the orange olive oil and the champagne vinegar season with gray salt and freshly ground pepper ... Dress salad just prior to serving
Discard marinade from the shrimp and place the shrimp on bamboo skewers you have Soaked for 30 minutes in water. Grilled them for about 2 to 3 minutes preside. remove from grill,
Arrange the dressed salad on a large platter top with the grilled shrimp skewers And scatter with orange citrtus podwer or orange zest.
Notes: it's nice to reserve a few pieces of mango and avocado to arrange around the salad ... skewers of both large scallops (marinated in orange juice and mint work well to but we seem to prefer the shrimp)
3 zest of oranges
1 tsp. super fine sugar
Layout zest on paper towels and allow to dry completely (About 2 hours) if not completely dry continue for another hour. Place the zest and the super fine sugar in spice grinder and pulse till powdery. remove and keep in a small air tight container. Sprinkle this powder over the shrimp just before serving.