AVOCADO SHRIMP CITRUS SALAD

Okanagan-based food blogger and cookbook author Tori Wesszer of Fraiche Living has created a light, tangy salad to pair with Sandhill’s 2019 Rosé, but it lends itself to all sorts of wine options. Avocado Shrimp Citrus Salad is gorgeous with layers of bright citrus, slices of avocado and pan-seared garlic shrimp, with a vinaigrette to top it off. You can make it with any type of lettuce that you like.

VINAIGRETTE:

2 garlic cloves, crushed

Juice of 1 lemon

2 teaspoons Dijon mustard

1 tbsp (15 ml) liquid honey 2 tbsp (30 ml) red wine vinegar

2/3 cup (160 ml) oil (canola, olive or avocado oil)

Salt and pepper to taste

SALAD:

1 head green or butter lettuce

1/4 cup (60 ml) thinly sliced red onion

1 avocado, sliced

1 orange, peeled and sliced

1 grapefruit, peeled and sliced

1 tbsp (15 ml) oil

1 tbsp (15 ml) butter or dairy free butter

1 garlic clove, smashed

1 lb. (454 g) raw shrimp, deveined and shells removed

Salt and pepper to taste

1. Prepare the vinaigrette by whisking (or shaking in a sealed container) all of the vinaigrette ingredients together to combine. Season with salt and pepper to taste and set aside.

2. Prepare the salad by arranging the lettuce, avocado, red onion, orange, and grapefruit on a serving platter.

3. In a medium saucepan over medium heat, add the oil, butter and clove of smashed garlic to the pan, then add the shrimp.

4. Season with salt and pepper and cook on each side until the shrimp are opaque and cooked throughout (they will turn pink). Add 2 tbsp. (30 ml) of vinaigrette to the pan, swirl the pan and remove from the heat. 5. Discard the smashed garlic. 6. Top the salad with the cooked shrimp and drizzle with vinaigrette to taste before serving.

Makes: 4 servings