1. If shrimp are raw, bring 1 cup water to a boil in a medium saucepan over high heat. Add shrimp, reduce heat to medium, and simmer until shrimp are cooked through, about 2 minutes. Drain and rinse under cold water. Drain, pat dry, and refrigerate until serving.

2. Grate 1/4 tsp. orange zest from the orange into a small bowl and set aside. Cut the orange in half across the equator, like a grapefruit. Use a small sharp knife to separate the half sections from the membranes and scoop them into a small bowl. Set aside.

3. Add orange juice into the bowl with the zest. Add lemon juice, shallot, salt, and pepper and whisk well. Whisk in oil until blended.

4. Trim the base from each endive and cut crosswise into 1/2-inch slices (you should have about 1 1/2 cups). Place slices on a platter and top with reserved orange sections. Slice shrimp in half lengthwise and scatter them over the salad. Drizzle with half the dressing and toss gently. Cut avocado in half, remove pit, and slice into 1/4-inch slices. Use a knife to separate the slices from the skin and place on the salad. Drizzle with remaining dressing, sprinkle with parsley, and serve.

Source: Hannaford fresh Magazine, July - August 2011