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Grilled Shrimp Salad With Corn And Avocado

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 tablespoons orange juice

3 1/2 tablespoons white wine vinegar

2 tablespoons chopped fresh chives

1 1/2 teaspoons finely grated orange peel

1/4 cup olive oil

1/2 teaspoon truffle oil* (optional)

1 10-ounce bag red pearl onions

Metal skewers

2 pounds uncooked large shrimp, peeled, deveined

3 large ears of corn, husked

1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices

Olive oil

2 teaspoons hot smoked paprika (Pimentn de la Vera)**

12 cups m√Ęche (about 7 ounces)

2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes

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