GMA Recipe: Grilled Shrimp Salad with Avocados and Oranges

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Grilled Shrimp Salad with Avocados and Oranges
From chef and author Emeril Lagasse
August 20, 2004

Emeril Lagasse has a kicked up shrimp salad that goes great with fish on the grill or served as an appetizer.

Ingredients

3/4 cup fresh lime juice

1/2 cup orange marmalade

1/2 cup olive oil

1/4 cup chopped cilantro leaves

4 teaspoons soy sauce

1 tablespoon minced garlic

1/2 teaspoon dried hot red pepper flakes

16 large shrimp (about 1 pound), peeled and deveined

4 wooden skewers, soaked in water to cover for 30 minutes before using

2 firm-ripe avocados

1 large orange, peeled and sectioned

4 sprigs fresh cilantro, garnish

Directions

Combine the lime juice, marmalade, 7 tablespoons of the olive oil, cilantro, soy sauce, garlic, and dried hot red pepper flakes in a non-reactive bowl and whisk to blend. Using a measuring cup, remove 1/2 cup of the mixture, set aside and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with the remaining marinade. Let marinate, refrigerated, for 30 minutes, stirring occasionally.

Preheat a grill or broiler to medium heat.

Cut each avocado in half lengthwise and remove the seed and peel. Place one half on each of four plates, seed side down, and cut 5 to 6 thin lengthwise slices, leaving about 1 inch at the stem end uncut. Gently press down on the avocado to separate the slices and form a fan. Set aside.

Pat the shrimp dry with paper towels and thread onto the soaked wooden skewers. Using a pastry brush, lightly coat the shrimp on both sides with the remaining tablespoon olive oil. Grill until the shrimp are cooked through, pink, and lightly charred, about 3 minutes per side, being careful not to overcook.

Place the shrimp on top of the fanned avocado slices and season lightly with salt to taste. Arrange the orange segments on the shrimp and drizzle each portion lightly with the reserved dressing. Garnish with the cilantro sprigs and serve immediately.

Makes 4 appetizer sized servings.

Recipe courtesy of Emeril Lagasse copyright © 2004.