2 cups fresh (not from concentrate) orange juice
½ to ¾ cup extra-virgin olive oil
1 tablespoon rice vinegar
2 tablespoons extra-virgin olive oil
16 jumbo shrimp, shelled and deveined
½ teaspoon garlic pepper (optional)
⅓ cup slivered almonds, toasted
4 cups lightly packed baby arugula
2 seedless oranges, peeled and segmented
- Place orange juice in a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer until the juice is very thick, about 10 minutes, stirring frequently.
- Remove the juice from the heat and slowly whisk in ½ cup of olive oil and the rice vinegar. Whisk in additional olive oil, if needed, to desired consistency for drizzling. Set aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle the shrimp with garlic pepper, if desired. Add shrimp to the skillet and cook, turning occasionally, until shrimp are opaque in the center, 6 to 9 minutes.
- Place arugula evenly on 4 serving plates. Arrange shrimp and orange slices around arugula. Sprinkle with almonds and drizzle with orange vinaigrette.
Recipe and photo courtesy of the North American Olive Oil Association