FARRO, AVOCADO, SHRIMP AND ORANGE SALAD

FARRO, AVOCADO, SHRIMP AND ORANGE SALAD image

Yield 4 People

Number Of Ingredients 11

2 3/4 cups cooked farro, preferably pearled (from 1 cup dry farro)
7 ounces large shrimp (21-30 count), peeled, deveined, cooked and cut into 1/2-inch pieces)
2 oranges, sectioned, each section cut into 1/2-inch pieces, plus accumulated juice
4 ounces English (seedless) cucumber or 1 small unwaxed cucumber, cut into 1/4-inch dice (1 cup)
Flesh of 1 small avocado, cut into 1/2-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons white wine vinegar, or more to taste
1 tablespoon olive oil, or more to taste
1/4 teaspoon sugar
Salt
Freshly ground black pepper

Steps:

To cook shrimp, fill a bowl with ice water. Bring a medium pot of water to a boil. Add the peeled and deveined shrimp; cover the pot and turn off the heat. Let sit for 2 to 4 minutes, until the shrimp turn pink and start to curl. Cut one open to make sure they are cooked through. Immediately drain and transfer to the ice water. Drain when cooled. You can add more flavor to the shrimp by using fresh shrimp and boil them with the heads on. This will provide more flavor to the shrimp and then cool, devein and cut up as described above. The fat contained in the head of the shrimp will add greatly to the flavor of the shrimp. To section an orange, use a large chef's knife to slice off both ends of the fruit. Stand the fruit on end and slice downward along the curve of the fruit, cutting away both the peel and pith while leaving as much of the flesh as possible. Use a paring knife to cut between the sections to detach each section of fruit from its surrounding membrane. Discard the membrane. Combine the cooked farro, shrimp, orange pieces and juice, cucumber, avocado, dill, vinegar, oil, sugar and salt and pepper to taste in a large bowl. Taste, and adjust the seasoning as needed. Let it sit for 20 minutes before serving. Makes 4 main-course or 8 side-dish servings.