Citrus Shrimp Salad

1. For the shrimp: Peel and devein shrimp if needed.

2. Chop parsley. Peel and dice onion, setting aside about 1 teaspoon per serving for use in the shrimp. The remainder of the onion will be used in the salad.

3. In a small bowl, whisk together olive oil, orange juice, lemon juice, garlic, onion, half the parsley, and a pinch of red chili flakes.

4. Heat a non-stick frying pan over medium heat and add the sauce. Bring to a simmer and cook until reduced half way, about 5-8 minutes.

5. Add in shrimp, season with salt and pepper, cover, and cook for about 5 minutes until the shrimp turn pink.

6. Take off the heat, allow to cool slightly, and top with the remaining parsley.

7. For the salad: While shrimp cool, peel, pit and cube avocado.

8. Mix the shrimp with the salad greens in a large bowl. Drizzle with olive oil, add the avocado, the remaining red onion, and the slivered almonds.

9. To serve, season to taste with salt and pepper and drizzle with more orange and lemon juice.