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6 min read

Shrimp & Avocado Summer Salad

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Shrimp & Avocado Summer Salad


Suggested pairing: Cline Family Cellars Seven Ranchlands Pinot Gris

Serves 4 as an entree salad

Dressing Ingredients

1 cup fresh orange juice

Two tablespoons unseasoned rice vinegar

2 tablespoons light olive oil

1 tablespoon grated fresh ginger, more to your taste

1 teaspoon plus sesame oil, more to your taste

1 teaspoon Asian chili paste with garlic, more to your taste

1/2 teaspoon plus kosher salt

Salad Ingredients

1 pound medium shrimp p26–30 count , peeled and deveined

Two small heads butter lettuce washed and spun dry

One navel orange, peel and pith removed and cut into sections

One firm ripe avocado, cut into pieces

1/4 cup fresh mint leaves torn or chopped

1/4 cup chopped peanuts

1/4 cup chopped scallions

1/4 cup thinly sliced English cucumber

1/4 cup Uncooked and chopped sugar snap peas


1. In a small saucepan simmer the orange juice until it is reduced to 1/2 cup

2. Whisk in remaining ingredients and salt and chill while you cook the shrimp

3. Steam the shrimp over boiling water and put in an ice bath

4. Remove from the ice bath and dry thoroughly and chill the shrimp

5. Line the four plates with lettuce leaves and mound the rest of the ingredients in the center

6. Drizzle salad with orange juice dressing and serve!