Salad of Grilled Shrimp with Orange, Fennel, Radishes, and Avocados
One pound of peeled and deveined U8–U10 prawns
Regarding the marinade:
One tablespoon of paprika smoker
-a little pinch of cayenne
-two limes’ zest
Two teaspoons of olive oil
-freshly ground black pepper and kosher salt
Put all the prawn ingredients in a plastic bag or dish. If you are pressed for time or extremely hungry, just go to work cooking! Add the prawns and let them marinade for 30 to 60 minutes. Turn the heat up to medium-high on your grill. After setting a grill basket on the rack, let it warm up.
To the grill basket, add the prawns. Cook on a grill, turning twice while cooking, until thoroughly done. Before combining with the other salad ingredients, remove and allow to cool somewhat.
Regarding the salad:
Using a Japanese mandolin, thinly slice six radishes.
One bulb of fennel, thinly shaved on a Japanese mandolin
-6 segmented oranges
Three avocados, cut into bits after peeling
One pint of cherry tomatoes, halved
A cup of freshly picked Italian parsley, basil, and mint leaves
-freshly ground black pepper and kosher salt
The vinaigrette
-two lemons’ juice
-juice two limes
Two tablespoons of honey
-strong pinch Aleppo
One cup of olive oil
To taste, add salt and pepper.
Mix all the ingredients together.
Combine all salad ingredients. Season with salt and pepper and toss with as much vinaigrette as you like.
