Blackened Shrimp with Citrus Salad
  • 1 lb. shrimp, cleaned and de-veined and patted dry
  • winter citrus, I used cara, cara and blood orange, triangle segments from slices and some slices whole, maybe 3 depending on how big they are
  • blackened seasoning (storebought is fine)
  • 5 oz. box of arugula
  • 1 can of chick peas, rinsed, drained then set on a paper towel to dry off
  • 1 avocado, sliced
  • ½ red onion, cut in half moons
  • some spices for roasting chickpeas
  • 1 part orange juice
  • 1 part white balsamic
  • 3 parts olive oil
  • 1 dollop djon mustard
  • 1 small garlic clove, grated on microplane
  • salt and pepper
  • Shake in a jar until incorporated, add more or less to your liking, ( you'll have more than enough, leftover dressing keeps well in the fridge)
  1. Roast your drained and dried chickpeas in a 400 degree oven tossed with olive oil, granulated garlic, salt and pepper and a touch of paprika until crispy, set aside. ( You probably will not use the whole can, more likely just half)
  2. For the shrimp grab a zip bag, place the shrimp inside with your blackened seasoning and olive oil to coat, adjust seasoning to your taste.
  3. Heat up a skillet nice and hot then sear your shrimp on both sides until pink, remove and set aside.
  4. In a big bowl add the arugula, sliced avocado, red onion half moons and some of the citrus segments plus a handful of roasted chickpeas.
  5. Toss gently with dressing until well coated.
  6. Place salad onto a large platter and distribute the blackened shrimp all around, adding more citrus and chickpeas all over.
  7. Garnish the top with a few slices of citrus and spoon more if the dressing all around.
  8. Eat immediately
Recipe by Proud Italian Cook at