1 1/2 pounds raw medium-size shrimp, shelled, but tail left on
The Vinaigrette
1 cup strained fresh orange juice
Juice of 1 lime
1 Tbsp rice vinegar
1 1/2 tsp Dijon mustard
1/2 tsp salt
Freshly ground pepper
3 tsp red chili powder (preferably a sweet/hot New Mexican chili powder)
3/4 cup mild olive oil
1 heaping Tbsp chopped red onion
1/4 cup cilantro leaves
Salad Mix
4 cups mixed lettuces (field greens and romaine), torn into pieces
1 avocado, pitted, peeled, cut into 8 slices
1/2 cup crumbled queso fresco
For the vinaigrette
Pour the orange juice into a 10-inch skillet, place over high hat and reduce to 1/2 cup.
Transfer to a food processor. Add the lime juice, vinegar, mustard, salt, pepper and chili powder, blend well. With the processor going, slowly drizzle in the olive oil and process until the mixture emulsifies.
Add the onion and cilantro, pulse to mince (be careful not to over blend).
Yields about 1 1/2 cups. Set aside 1/4 cup for basting the shrimp.
For the salad
Place the salad greens on a wide platter.
Arrange the avocado and crumbled cheese on top.
For the shrimp
The shrimp cook in less than 5 minutes, so I find it best to use the gas grill set on medium heat, or a medium hot broiler.
Thread the shrimp on skewers, using about 5 shrimp per skewer. Place the skewers on a baking sheet and brush the shrimp with some of the reserved vinaigrette.
Place the skewers on the grill. Cook for 2 minutes, then turn, baste with vinaigrette, and grill for 2 minutes longer, basting with vinaigrette one more time. The shrimp should just turn pink on both sides.
To serve
Remove the shrimp from the skewers and arrange on the greens. Drizzle 1/4 cup vinaigrette over the shrimp and greens, pass the remaining vinaigrette at the table.
Serves 4.
