Honey Citrus Shrimp Salad Recipe

In a small bowl or jar combine fresh orange juice, lemon juice, honey, Dijon mustard, white wine vinegar, and grated lemon zest.

Whisk or shake vigorously while slowly streaming in the extra-virgin olive oil until the dressing emulsifies and thickens slightly.

Season with salt and black pepper to taste. Taste and adjust sweetness or acidity: add up to 1 tsp more honey or 1 tsp more lemon juice if desired. Refrigerate until ready to use; bring to room temperature before dressing salad.

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tablespoon olive oil, minced garlic, smoked paprika, kosher salt, and black pepper until evenly coated.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer (work in batches if necessary) and cook 1.5–2 minutes per side until opaque and just cooked through. Avoid overcooking to keep shrimp tender.

Remove shrimp from the pan to a plate and let rest 2 minutes. If desired, squeeze a little fresh lemon or orange over shrimp while resting for extra citrus brightness.

Cook the bacon until crisp (pan-fried or baked). Drain on paper towels and chop into bite-size pieces.

Prepare produce: halve cherry tomatoes, thinly slice the red onion, rinse and gently dry blackberries, and pick cilantro/parsley leaves. Cut the avocado in half, remove the pit, gently scoop or slice the flesh, and season avocado and tomatoes lightly with 1/4 tsp coarse salt.

In a large bowl or on individual plates arrange the mixed salad greens as a base (about 1 to 1 1/4 cups per serving). Distribute the seasoned avocado, cherry tomatoes, blackberries, and red onion over the greens.

Add the warm shrimp on top of the salad and sprinkle chopped bacon and shredded or sliced fontina cheese evenly over the salad.

Drizzle the honey citrus vinaigrette over the assembled salad (about 2–3 tablespoons per serving) just before serving. Toss gently if serving family-style, or leave arranged and serve with extra vinaigrette on the side.

Garnish with cilantro or parsley leaves and a crack of black pepper. Serve immediately so shrimp and bacon remain warm and avocado stays fresh.