Shrimp, Avocado & Orange Cocktail Salad


2 navel oranges (sectioned and juices reserved)

1.5 pounds of medium shrimp (shelled & deveined)

2 tsp olive oil

1 clove garlic (pasted)

1 can hearts of palm, chopped into small segments

2 avocados


1/2 cup mayonnaise

3 tbsp ketchup

1 tbsp cognac or brandy

Juice of 1/2 lime

1/2 tsp sugar

1/2 tsp honey

Zest of 1 orange


Zest an orange and set aside

Section 2 oranges into supremes by removing all the pith and skin

Cut orange segments from their membranes and squeeze the juice from them

Reserve the segments and the juice

In boiling salted water, poach the shrimp until pink and firm (about 2 minutes)

Drain the shrimp and while still warm, combine with garlic, oil, and 1 tbsp orange juice

Stir to combine and let the shrimp cool to room temperature

Combine all the sauce ingredients and add orange zest to mixture

Transfer the orange segments to the bowl with the shrimp

Add hearts of palm to shrimp

Add 1/2 sauce to the shrimp and orange mixture and coat to combine

Halve the avocados, slice and chop into small segments

Serve the shrimp with the avocado

Serve with the remaining sauce on top (if sauce too thick, can thin with remaining orange juice)