Shrimp Salad

18 Jan

With a few modifications, I love this recipe!

Shrimp Salad from Epicurious


  • 6 tablespoons orange juice
  • 3 1/2 tablespoons white vinegar
  • 2 tablespoons chopped fresh chives
  • 1 1/2 teaspoons finely grated orange peel
  • 1/4 cup olive oil
  • 1/2 teaspoon truffle oil* (optional)


  • 1 10-ounce bag red pearl onions
  • Metal skewers
  • 2 pounds uncooked large shrimp, peeled, deveined
  • 3 large ears of corn, husked
  • 1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices
  • Olive oil
  • 2 teaspoons hot smoked paprika (Pimentn de la Vera)*
  • 2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes

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