Spicy prawn, orange & avocado salad

Ingredients:
Prawns – cooked (poached/steamed/skewered & grilled) & cooled
1 large navel orange – supremed (skin off the segments)
1 large ripe avocado - cubed

Sauce:
Sriracha Hot Chili Sauce (2 tablespoons)
1 inch Amore garlic paste/1 medium clove garlic pressed; (optional)
white vinegar (1 teaspoon)
juice of 1/2 lime
zest of 1/2 lime
pinch of sugar
Fish Sauce (2-3 teaspoons to taste)
Cilantro (chopped for topping - optional)

Serves 1 entrée (per 8 large prawns) or 2 sides (per 5 medium prawns)

*Mix all sauce ingredients together
*Toss orange segments and avocado with ½ of the sauce.
*Separately, toss shrimp with ½ of sauce.
*Serve tossed shrimp including excess sauce over the orange and avocado mixture.
*Enjoy immediately.

Adaptations:
Also excellent with crab or lobster or a mix of all three.
Sauce makes an excellent dipping sauce for grilled chicken, pork, hanger steak, and an excellent glaze (add ½ teaspoon honey, increase juice of lime & zest of lime).

Fancy appetizer idea:
*Toss chopped shellfish & finely cubed orange filets in sauce and serve over halved avocado in shell.

***Important: This salad can only be prepared just before serving because the acidity of the sauce and the oranges will further cook the shellfish. Also, avocados start turning brown when exposed to air & while the flavor is not affected, it looks unappetizing. Supreming the oranges allows the sauce to seep into the orange, plus the texture is better paired with the ripe avocado. This salad tastes best when made with ripe oranges, very ripe avocado and fresh home cooked shellfish.

This recipe is adapted for ingredients that can be commonly bought in N. American markets, and is based on a traditional Thai pomelo & prawn salad.