Warm Shrimp with Yuzu–Avocado Oil Vinaigrette
Avocado oil has a lot going for it. It's a flavorful oil, excellent for use in salads and vinaigrettes, and its beautiful deep green color lends itself to dramatic presentations. And if that isn't enough, both avocado oil and shrimp are high in "good" HDL cholesterol.
But this dish isn't just good for you - it's absolutely delicious!
In a non-reactive bowl, whisk together 1/2 cup avocado oil, the yuzu juice, basil, half of the minced garlic and a pinch of sea salt. Cover tightly and set aside.
In a large non-stick skillet, heat 2 tbsp avocado oil until very hot. Add the shrimp, remaining garlic and a generous pinch each of sea salt and pepper. Saute quickly, stirring constantly to prevent burning, until the shrimp turns opaque and the garlic is slightly browned, about 3 - 4 minutes.
Remove from heat and allow to cool slightly.
Toss the greens with some of the vinaigrette and mound a portion on one side of each plate. Add a little vinaigrette to the shrimp and mix to coat.
Spoon ¼ of the shrimp onto the plate next to the greens, making sure to include some of the liquid from the pan.
Garnish with halved tomatoes and additional basil leaves, if desired.
Optional serving suggestions:
Add blood orange or grapefruit segments for an additional burst of citrusy freshness.