Avocado Shrimp Salad with Aaron’s “Speed Dressing”.

Sauté the cleaned shrimp in a little olive oil on both sides for about 2 minutes. Season with salt, pepper, chopped parsley and a squeeze of lemon juice.

For the dressing, grate the zest from the lemons, cut the lemon in half and squeeze well. Pour into the jam jar with the remaining ingredients. Close well and shake vigorously until all ingredients are well mixed.

Remove the outer leaves from the romaine lettuce, pluck the leaves from the stalk, wash and cut into small pieces. Peel the blood oranges and pluck the fillets apart. Cut the chives into fine rings. Cut the avocado in half lengthwise and remove the pit and peel, cut into wedges.

Mix the salad with 10 tablespoons of the dressing on a plate, place the shrimp on top and garnish with the chives.

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