Jumbo Shrimp and Blood Orange Charmola Salad

Serving size:4
Total Time:
Jumbo Shrimp and Blood Orange Charmola Salad


  • 12 jumbo shrimp
  • 2 large blood orange, peeled and segmented
  • 8 sun-dried tomato, soaked in warm water for 30 minutes
  • 2 large shallot, chopped
  • 1 clove garlic, chopped
  • 1/4 cup olive oil
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 1 inch piece of fresh ginger, peeled and finely chopped
  • sea salt
  • ground pepper
  • 3 tbsp coarsely chopped cilantro


Cook the shrimp in a large saucepan of boiling water for 34 minutes, until they turn opaque. Drain and cool. Place the shrimp and oranges in a large bowl.

Combine the sun-dried tomatoes, shallots, garlic, olive oil, cumin, paprika and ginger in a food processor and blend into a smooth paste. Add the paste to the shrimp and oranges. Toss together and season. Sprinkle with the cilantro and serve with crusty bread.

Recipe from Purple Citrus & Sweet Perfume by Silvena Rowe/Ecco, 2011.