Grilled Shrimp and Avocado Salad

PHOTO: AVOCADOS FROM MEXICO

From: Chef Erik Osol, ilili, New York, NY. Yield: 1 serving.

8 lemons

½ cup lemon juice

½ cup sugar

1 tsp. olive oil

½ tsp. ground sumac

¼ tsp. Aleppo pepper

⅛ tsp. salt

5 shrimp, 16/20

1 pint salad greens: romaine, watercress, Mache, mint, arugula, parsley

2 oz. lemon vinaigrette (recipe follows), divided

½ Hass avocado from Mexico, sliced

6 Navel orange segments

1 radish, large, thinly sliced

1 Medjool date, peeled, seeded and sliced

1 Tbsp. pomegranate seeds

To make candied lemon zest: Remove strips of zest from the lemons and julienne. Blanch 30 seconds, then dip in cold water; repeat once. In a medium pan, combine ½ cup water with lemon juice; bring to boil then add sugar. Add blanched zest; simmer until transparent, 10-15 minutes. Remove from syrup and place on sheet pan to dry.

For one serving: In a small bowl, stir the olive oil, sumac, Aleppo pepper and salt; add shrimp and massage to coat thoroughly. On a grill, over medium-low heat, cook shrimp until done, turning once. Set aside.

In a mixing bowl, toss greens with 1 ounce lemon vinaigrette and place on cold plate. Over greens, arrange warm shrimp, avocado, orange segments, radish and date; dot with pomegranate seeds and 1½ teaspoons of the candied lemon zest. Drizzle with 1 ounce lemon vinaigrette.

For lemon vinaigrette: In a large bowl, whisk together 8 oz. extra virgin olive oil (preferably mild Lebanese) with 4 oz. lemon juice, ½ teaspoon ground allspice and salt to taste. Yields 1-1½ cups.