Grilled Shrimp With Mom's Avocado-And-Orange Salad

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2 navel oranges

2 teaspoons hot sauce

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons chopped mint

Salt and freshly ground black pepper

24 large shrimp (about 1 1/2 pounds), shelled and deveined

3 tablespoons fresh lime juice

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/4 cup coarsely chopped cilantro

Pinch of dried oregano

2 Hass avocados, cut into thin wedges

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