Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper.
Season shrimp with salt, pepper and cayenne pepper. On an indoor grill pan or outdoor grill, on medium heat, grill shrimp on each side for 2 minutes. Once shrimp has become pink, transfer to a plate and drizzle with lemon juice.
In a salad bowl, red onion, hearts of palm and herb salad. Once grilled shrimp has cooled add to salad mixture with orange vinaigrette. Garnish with avocado slices.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 319 (73%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 109.2mg||34 %|
|Sodium 203.2mg||7 %|
|Potassium 980.7mg||26 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 13.2g|
|Protein 14.5g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 435
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