Tomato gazpacho salad with orange chilli shrimp

Servings: 4

Ingredients

1 Tbsp. ground dried orange peel
1 Tbsp. paprika
½ cup brown sugar
1 lb. large shrimp, peeled with tail-on, rinsed and dried
¼ cup + 1/3 cup olive oil
4 plum tomatoes, seeded and diced
1 English cucumber, diced
1 small red onion, chopped, about 1/3 cup
1 red bell pepper, stemmed, seeded and diced
1 green bell pepper, stemmed, seeded and diced
1 ½ lbs. fava beans, removed from pods, peeled, blanched and refreshed
1 Tbsp. chopped cilantro
1 Tbsp. red wine vinegar
1 Tbsp. Cointreau

Preparation

1. Make dry rub for the shrimp. Combine orange peel, paprika and brown sugar. Toss shrimp in rub until evenly coated. Sauté shrimp in olive oil.
2. For the salad, toss together plum tomato, cucumber, red onion, bell peppers, fava beans and cilantro.
3. For the dressing, whisk together red wine vinegar, olive oil and Cointreau.