SHRIMP, AVOCADO AND ORANGE SALAD WITH SPICY ORANGE DRESSING
Start to finish: 1 hour (45 active) Servings: 4 For the sauce: 1 cup fresh orange juice 2 tablespoons rice vinegar (unseasoned) 2 tablespoons vegetable oil, preferably grapeseed teaspoon freshly grated ginger teaspoon sesame oil
teaspoon Asian chili paste with garlic (or your favorite hot sauce) Kosher salt For the salad: 1 pound medium shrimp (26-30 count), peeled and deveined 2 small heads butter lettuce, washed and spun dry 1 naval orange, peel and pith removed and cut into sections 1 firm ripe avocado 1 cup fresh mint leaves, torn cup toasted peanuts cup chopped scallion, white and light green part Make the sauce: In a very small saucepan simmer the orange juice until it is reduced to cup. Transfer it to a bowl and whisk in the remaining ingredients. Add salt to taste and chill while choice (shredded carrots, perhaps, or sliced cucumbers) and your favorite nuts. Or leave out the nuts altogether. come just up to the bottom of a collapsible steamer. Cover and bring to a full boil. Reduce to a medium boil and carefully add the shrimp to the steamer basket (if your steamer basket isn’t large enough, cook the shrimp in two batches). Make sure the level of the water is just below the steamer and the water doesn’t touch the shrimp. Cover the saucepan and steam the shrimp for 2 minutes. Take a shrimp out, cut it in half and, if the center is still translucent, return it to the pan for 30 seconds. Immediately transfer the shrimp to a bowl of ice and water and let it cool completely. Remove and pat dry.
This light salad will cool you off on a hot summer night — and delight your taste buds in the process. center and drizzle the salad generously with the sauce.