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Grilled Shrimp Salad with Corn and Avoca




Source of Recipe


Good Things Utah
Grilled Shrimp Salad with Corn and Avocado

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/101/2011/08/29/06/23/7b5be3d0526113896f909f73e8154a59.vieikineljkgsckodrrm.jpg


Ingredients
Dressing
6 TBS Orange Juice
3-½ TBS white wine vinegar
2 TBS chives, fresh chopped
1 ½ tsp orange peel finely grated
¼ cup olive oil
½ tsp truffle oil (optional)

Salad
12 cups salad spring mix (roughly 7 oz)
2 Tbs canola oil
3 each corn ears, fresh, husked, broiled, kernels cut off cob
1 cup red onion, sliced thin
2lb shrimp, large, raw, peeled and de-veined
2 each avocados, halved, pitted and peeled, diced
4-6 slices French or ciabatta bread cut 1 inch thick diagonally


Preparation
Dressing
Whisk or blend first 4 ingredients together, whisk in the olive oil, then truffle oil, if desired. Season with salt and pepper

Salad
Add the canola oil to a hot skillet
Sauté the corn and onion until soft
When the corn and onions are cooked add the shrimp and sauté for an additional 3-4 minutes until the shrimp are cooked
Toast the bread in the skillet with the shrimp
Toss the salad mix with the corn, onions and shrimp and the diced avocado, while drizzling the dressing over the mix
Serve on a plate with the toasted bread slices