Ensalada fácil de aguacate y camarones a los cítricos

Ingredientes

• 1 tablespoon olive oil
• 1 cup fresh orange juice
• 1/2 cup lemon juice
• 1/2 teaspoon Stone House Seasoning
• 2 tablespoons chopped fresh parsley
• 3 pounds shrimp, medium (peeled and deveined)
• 8 cups salad greens
• 1/2 medium red onion (sliced thinly)
• 1/2 cup Citrus Vinaigrette
• 1 medium avocado (sliced)

Preparación

1. 1

   --- Citrus Shrimp ---

2. 2

   Whisk together the olive oil, orange juice, lemon juice and Stone House Seasoning. Pour into a large skillet set over medium heat. Cook until the juices have reduced by half, about 5 minutes or so. If using fresh shrimp, add the shrimp to the juices, cover, and cook until the shrimp are pink, about 5 more minutes. Remove from heat and toss with parsley.

3. 3

   If using thawed from frozen shrimp, pour the reduced citrus juices into a bowl and set aside. Add the shrimp to the skillet, cover and cook until pink, about 5 minutes or so. Remove from the heat, pour in the reduced citrus juices and the parsley and toss until well combined.

4. 4

   --- Salad ---

5. 5

   Prepare the Citrus Vinaigrette Dressing as instructed in that recipe by whisking together until emulsified.

6. 6

   Add the salad greens, red onion, shrimp and avocado in a large bowl. Toss with half of the Citrus Vinaigrette Dressing and serve with additional dressing on the side.