INSTRUCTIONS
In a medium bowl, whisk together 1 tablespoon of Zucchi chili pepper-flavored olive oil, orange juice, lime juice, and garlic.
Pour the mixture into a large skillet over medium-low heat. Bring to a simmer and cook until reduced by half, about 5 minutes.
Add the shrimp, season with kosher salt and freshly ground black pepper. Cover and cook until they turn pink, about 5 minutes, flipping them halfway through.
Top with parsley and let cool for about 15 minutes.
Once cooled, toss the shrimp, its juices, yellow bell pepper, and shallots with arugula in a large bowl.
Lightly drizzle with chili pepper olive oil and fresh lime juice. Toss everything together until well coated. Transfer salad to a large flat plate.
Arrange the avocado and crushed cashews on top. Season with kosher salt and freshly ground black pepper and serve with lime slices on the side.
COOK TIME
PREP TIME
SKILL LEVEL
SERVES
