Ingredients:
10–12 large shrimp, peeled and deveined with tails left on
2 tbsp olive oil
blackened seasoning of your choice
1 Hass avocado, thinly sliced
½ blood orange, thinly sliced
½ jar of Divina Pitted Castelvetrano Olives, sliced in half
½ cup roasted butternut squash
1 plum tomato, cut into large pieces
1 box of mixed salad greens
½ cup of your favorite vinaigrette
Instructions:
- Pat shrimp dry with paper towels and add to a bowl. Toss shrimp with 1 tbsp olive oil and blackened seasoning until well coated.
- Add remaining tbsp of oil to a skillet, turn heat up to medium-high and allow skillet to come to temperature. Once hot, add shrimp in single layer, and cook for 3 – 5 minutes. Turn shrimp halfway through cooking time. Remove from pan and set aside.
- In a large bowl, mix all salad ingredients together except for the shrimp and sliced blood oranges.
- Plate salad mix, placing sliced blood oranges and shrimp on top.
