Shrimp Salad with Avocado/Lime Vinaigrette

Here's a great picnic recipe. Sweet shrimp, creamy avocado and tangy vinaigrette. With a nicely chilled bottle of Sauvignon Blanc or even rosé, it's an afternoon delight.

Shrimp Salad with Avocado/Lime Vinaigrette
Serves 4.

1 bulb fresh fennel
3 cups fresh baby spinach, washed and dried
1 pound peeled and deveined shrimp
1 avocado, cubed
Juice of 1 1/2 limes
1 pinch chili powder
Salt and freshly ground pepper
2 drops liquid smoke seasoning
1/2 cup olive oil, plus more for cooking shrimp

Trim and discard the tops and stem end of the fennel. Quarter the bulb and shave with a mandoline. Place in a bowl with the spinach leaves and toss to combine.

Butterfly each shrimp by cutting part-way through with a paring knife along the vein side from the head to tail. Set shrimp aside.

In a blender, combine half the avocado cubes, the lime juice, chili powder, salt and pepper to taste and liquid smoke. With the blender running, drizzle in the olive oil slowly to make a thick vinaigrette. Taste and add more olive oil and salt if needed to balance the tanginess of the lime.

In a heavy skillet set on medium-high heat, heat one tablespoon olive oil and add the shrimp. Season with salt and pepper and cook, turning each shrimp individually to sear the shrimp on all sides.

Add the shrimp and remaining avocado to the bowl with the spinach and the fennel; drizzle on about 1/3 cup of the vinaigrette and toss to combine. Taste and add more vinaigrette if desired. Serve immediately.