For the shrimp:
1 tablespoon olive oil
1/1 cup fresh orange juice (about 1 orange)
Juice from 1 large lemon
2 garlic cloves, minced
1 tsp finely chopped red onion
1 tsp chopped fresh parsley
Pinch red pepper flakes
Freshly ground black pepper and kosher salt
1 pound medium shrimp, peeled and deveined
In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 4 to 6 minutes. Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 4 minutes.
For the salad:
8 cups greens (such as romaine, spinach, or spring mix)
Fruity or lemon-flavored extra virgin olive oil
Juice of 1/2 lemon or 1/2 orange
1 avocado , sliced or diced
1 shallot , minced
4 ounces sliced almonds , toasted
Kosher salt and freshly ground black pepper
Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.
