A light and refreshing salad featuring shrimp, with avocado, candy beets and a salad of cherry tomatoes and blood oranges.
Devein each shrimp. Mince the garlic. Chop the tomatoes. Slice an avocado, blood orange and beets.
In a saucepan over medium heat, add butter, and minced garlic. Stir frequently for a few minutes.
Add the shrimp and cook on both sides for a few minutes.
In a double boiler, steam the beets at a rolling boil for about 30 minutes or until they become tender. When done, transfer to cold water and peel off the skin.
Chop up the shallot.
In a small mason jar, add olive oil, salt, champagne vinegar, shallot and lemon juice.
Arrange the sliced avocado and beets on the plate.
Add a desired amount of dressing to the tomatoes and blood oranges.
Sprinkle lemon thyme.
You can serve the shrimp warm or cold and it works both ways! You can make this dish with regular beets and oranges and the taste will be nearly identical. I'm just a sucker for those pretty colors!!