Recipe courtesy of Elise Wendland
Yield: 3 servings

15 jumbo fresh shrimp, peeled and deveined (tails on)
1 to 2 tablespoons jerk seasoning
½ cup peeled, pitted, and chopped avocado
20 large Florida winter
strawberries, quartered and divided
¼ cup plain yogurt
¼ cup fresh lime juice
2 cloves garlic, minced
3 tablespoons honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 cups baby arugula or spring mix
2 naval oranges, segmented (about 1 cup)
1. Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

2. Sprinkle shrimp evenly with jerk seasoning. Grill, covered with grill lid, until pink and firm, 2 to 3 minutes per side. Set aside to cool.

3. In the container of an electric blender, combine avocado, ½ cup strawberries, yogurt, lime juice, garlic, honey, salt, and pepper; process until smooth.

4. Place remaining strawberries in a medium bowl. Add arugula and orange segments, tossing gently to combine. Divide evenly among 3 salad plates. Arrange shrimp over salad. Serve with avocado dressing.