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Ingredients for Vinaigrette:
- ¼ cup fresh orange juice
- 2 tsps fresh lime juice
- 2 tsps minced shallots
- 2 tsps Creole mustard
- 1 tsp chopped parsley
- ½ tsp chopped orange zest
- 1 tbsp sugar
- 1/8 tsp cayenne pepper
- ½ cup olive oil
- salt and cracked black pepper to taste
Method:
In a blender, combine orange juice, lime juice, shallots, mustard,
parsley, zest, sugar and cayenne pepper. Blend on medium speed 2
minutes until puréed and emulsified. While blender is running,
slowly add olive oil until combined. Add salt and pepper to taste.
Blend until seasonings are well incorporated. Set dressing aside.
Ingredients for Salad:
- ½ pound large shrimp, peeled, tail intact
- 2 avocados
- 2 oranges
- 1 tbsp fresh lime juice
- 2 tbsps olive oil
- salt and black pepper to taste
- Zatarain's Creole seasoning to taste
- ½ tsp granulated garlic
- ¼ cup chopped pecans
- 2 tsps fresh chopped tarragon
- 2 cups baby spinach
- 2 radishes thinly sliced
Method:
With a sharp paring knife, peel oranges and remove all white pith.
Cut orange segments free from membranes. Quarter avocados lengthwise,
then pit and peel. Cut lengthwise into ¼-inch slices. Drizzle
with lime juice and season with salt and pepper. Heat oil in a skillet
over high heat until hot but not smoking. Pat shrimp dry and season
with salt, pepper, Creole seasoning and granulated garlic. Sauté
shrimp turning them until just cooked through. Add pecans and tarragon.
Toss well. Sauté for 1 minute longer. In a salad bowl, toss
spinach, half of orange segments and radishes with half of vinaigrette.
Arrange avocados and remaining orange segments on 4 plates and top
with salad and shrimp. Spoon the remaining vinaigrette over salad
and serve.
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