Grilled Shrimp with Avocado & Orange Salad

The majority of shrimp consumed in America come from east Asia. A surprising number of these shrimp have traces of harmful chemicals, pesticides, and bacteria. Shrimp that are raised in Vietnam, China, Thailand, Indonesia and other associated areas are generally raised in conditions that would not pass inspection in the United States.

One of the scarier chemicals found in shrimp farms is chloramphenical. This is an ultra-strong antibacterial agent that shrimp farmers use to control disease in overcrowded conditions. It has been banned in the west for decades because it causes blood disorders and has no safe level of exposure. Chloramphenicol isn’t the only dangerous antibiotic used on shrimp farms.

So, how can we protect ourselves from tainted shrimp? In the grocery store, US raised and wild caught shrimp are good places to start. At the restaurant, ask owners the origin of shrimp they serve.

When you find your local, clean shrimp, please enjoy the amazing taste of this Spring Salad!

It is out of this World...

Grilled Shrimp with Avocado & Orange Salad

2 navel oranges

2 teaspoons hot sauce

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons chopped mint

Salt and freshly ground black pepper

24 large shrimp (about 1 1/2 pounds), shelled and deveined

3 tablespoons fresh lime juice

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/4 cup coarsely chopped cilantro

Pinch of dried oregano

2 Hass avocados, cut into thin wedges

1. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a medium bowl, cut between the membranes to release the orange sections into the strainer. Squeeze the juice from the membranes into the bowl through the strainer. Whisk 1 teaspoon of the hot sauce into the strained juice with 1 tablespoon of the oil and the mint. Season with salt and pepper; add the shrimp and toss.
2. In another bowl, combine the lime juice with the remaining 1/4 cup of oil and 1 teaspoon of hot sauce. Add the tomatoes, onion, cilantro and oregano and the orange sections. Season lightly with salt.
3. Light a grill or heat a grill pan. Grill the shrimp over high heat for about 4 minutes, turning once or twice until lightly charred and cooked through. Transfer the shrimp to plates. Gently fold the avocados into the orange salad and serve alongside the shrimp.
4. recipe from Food and Wine