Shrimp and Blood Orange Salad

  • 10 to 12 large shrimp, peeled and deveined with tails left on
  • 2 tbsp olive oil
  • blackened seasoning of your choice
  • 1 Hass avocado, thinly sliced
  • 1/2 blood orange, thinly sliced
  • 1/2 cup Divina Pitted Castelvetrano Olives, drained and sliced in half
  • 1/2 cup roasted butternut squash
  • 1 plum tomato, cut into large pieces
  • 1 box mixed salad greens
  • 1/2 cup your favorite vinaigrette
  1. Pat shrimp dry with paper towels and add to a bowl. Toss shrimp with 1 tbsp olive oil and blackened seasoning until well coated.
  2. Add remaining tbsp of oil to a skillet, turn heat up to medium-high and allow skillet to come to temperature. Once hot, add shrimp in single layer, and cook for 3 – 5 minutes. Turn shrimp halfway through cooking time. Remove from pan and set aside.
  3. In a large bowl, mix all salad ingredients together except for the shrimp and sliced blood oranges
  4. Plate salad mix, placing sliced blood oranges and shrimp on top

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