Grilled Shrimp Salad with Avocados, Radishes, Fennel & Orange
-1 pound U8-U10 prawns, peeled and deveined
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For the marinade:
-1 tablespoon Smoked paprika
-a pinch Cayenne pepper
-zest of 2 limes
-2 tablespoons Olive oil
-kosher salt and freshly ground black pepper
Combine all ingredients for the prawns in a dish or plastic bag. Add the prawns and allow to marinate for 30-60 minutes, if you are in a hurry or very hungry just get to cooking! Heat your grill to medium-high heat. Place a grill basket on the rack and allow to heat up.
Add the prawns to the grill basket. Grill, flipping twice during cooking, until cooked through. Remove and let cool slightly before tossing with the remaining salad ingredients.
For the Salad:
-6 radishes, sliced thin on a Japanese mandolin
-1 fennel bulb, shaved thin on a Japanese mandolin
-6 oranges segmented
-3 avocados, peeled and cut into chunks
-1 pint cherry tomatoes, cut in half
-¼ cup of each picked mint leaves, basil leaves and Italian parsley leaves
-kosher salt and freshly ground black pepper
Vinaigrette:
-juice of 2 lemons
-juice 2 limes
-2 tablespoons honey
-heavy pinch Aleppo
-¼ cup Olive oil
-salt and pepper to taste
Combine all ingredients.
Mix all ingredients for the salad. Toss with as much vinaigrette to your liking and season with salt and pepper.