Grilled shrimp, creamy avocado, citrus, herbs, and crisp greens tossed in a light vinaigrette capture West Coast freshness.
# Components:
→ Grilled Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon cayenne pepper
06 - Salt and freshly ground black pepper, to taste
→ Salad Assembly
07 - 6 cups mixed baby greens such as arugula, spinach, and butter lettuce
08 - 1 ripe avocado, sliced
09 - 1 grapefruit, peeled and segmented
10 - 2 navel oranges, peeled and segmented
11 - 1/4 cup thinly sliced red onion
12 - 2 tablespoons toasted sunflower seeds
→ Cilantro-Lime Vinaigrette
13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons freshly squeezed lime juice
15 - 1 tablespoon honey or agave nectar
16 - 2 tablespoons chopped fresh cilantro
17 - 1 small garlic clove, minced
18 - Salt and freshly ground black pepper, to taste
# Method:
01 - In a mixing bowl, combine shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Toss thoroughly and allow to marinate for 5 to 10 minutes.
02 - Preheat a grill or grill pan over medium-high heat. Arrange shrimp in a single layer and grill for 2 to 3 minutes per side until opaque and lightly charred. Remove from heat and set aside.
03 - In a small bowl, whisk together extra-virgin olive oil, lime juice, honey or agave, chopped cilantro, minced garlic, salt, and black pepper until fully emulsified.
04 - In a large bowl, combine mixed greens, avocado slices, grapefruit segments, orange segments, and red onion. Drizzle with the vinaigrette and toss gently to coat.
05 - Distribute salad among serving plates. Top each portion with grilled shrimp and sprinkle toasted sunflower seeds over the top. Serve immediately for optimal freshness.
