Shrimp and Blood Orange Salad

Briny Castelvetrano olives, juicy blood orange, creamy avocado, and blackened shrimp make this salad savory and satisfying.

INGREDIENTS

10 to 12 large shrimp, peeled and deveined with tails left on
2 tbsp olive oil
Blackened seasoning of your choice
1 Hass avocado, thinly sliced
1/2 blood orange, thinly sliced
1/2 jar Divina Pitted Castelvetrano Olives, sliced in half
1/2 c roasted butternut squash
1 plum tomato, cut into large pieces
1 box mixed salad greens
1/2 c your favorite vinaigrette

INSTRUCTIONS

1. Pat shrimp dry with paper towels and add to a bowl. Toss shrimp with 1 tbsp olive oil and blackened seasoning until well coated.
2. Add the remaining 1 tbsp olive oil to a skillet over medium-high heat and allow the skillet to come to temperature. Once hot, add shrimp in a single layer and cook for 3 to 5 minutes, turning halfway through. Remove from pan and set aside.
3. In a large bowl, mix all salad ingredients together except for the shrimp and sliced blood oranges.
4. Plate the salad mix, placing sliced blood oranges and shrimp on top.