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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
2 navel oranges |
1 1/2 pounds medium shrimp (32 total), shelled and deveined |
2 teaspoons extra-virgin olive oil |
1/4 teaspoon minced and mashed garlic |
1/2 cup mayonnaise |
3 tablespoons ketchup |
1 1/2 tablespoons cognac |
2 teaspoons fresh lime juice, or to taste |
1/2 teaspoon sugar |
a pinch of cayenne |
3 firm-ripe california avocados |
6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces |
Directions:
1. Make shrimp With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
2. Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
3. Make sauce: In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.
4. Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.
5. Divide salad among 4 plates, mounding it, and spoon sauce over salad.
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