Ingredients
3 tbs. fresh orange juice
1 tbs. minced shallot
4 tsp. Sherry wine vinegar
1 tsp. Dijon mustard
1 tsp. whole coriander seeds, coarsely cracked
4 tbs. olive oil
Salt and pepper
½ lb. peeled shrimp, tails off
1 avocado, pitted and sliced
1 red onion, sliced
½ c. hearts of palm, sliced
¼ c. herb salad
1 tsp cayenne pepper
1 tbsp. lemon
Preparation
Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper.
Season shrimp with salt, pepper and cayenne pepper. On an indoor grill pan or outdoor grill, on medium heat, grill shrimp on each side for 2 minutes. Once shrimp has become pink, transfer to a plate and drizzle with lemon juice.
In a salad bowl, red onion, hearts of palm and herb salad. Once grilled shrimp has cooled add to salad mixture with orange vinaigrette. Garnish with avocado slices.
