Roasted Shrimp, Avocado & Blood Orange Salad

September 23, 2025·Recipes + Pairings·3 min·

Page Knudsen’s father, C. Calvert “Cal” Knudsen, founder of Knudsen Vineyards, was a member of an all-men’s gourmet cooking group in Seattle called the Seattle Gourmet Society, which still exists today. The Society was an informal supper club that took cooking and wine very seriously; each elaborate multi-course dinner included equally lavish wine pairings. This recipe comes from the archived menus of the Society and has become a favorite tradition at her family’s gatherings and on special occasions with friends.

This recipe was originally published in the Oregon Wine + Food cookbook a couple of years ago.

Serves 4

INGREDIENTS

SALAD

¾ lb large shrimp (16/20), shells on, heads removed
¾ lb wild mushrooms, roughly chopped
2 Tbsp extra-virgin olive oil
Salt and black pepper, to taste
2 Tbsp pesto
1 Tbsp lemon juice
2 blood oranges

BLOOD ORANGE VINAIGRETTE

1 shallot, finely chopped (¼ cup)
2 Tbsp champagne vinegar
2 Tbsp reserved blood orange juice
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
¼ cup hazelnut oil

ASSEMBLY

1 avocado, sliced

INSTRUCTIONS

Devein the shrimp by using a paring knife or small scissors to cut through the shell along the back of the shrimp and pulling out the vein. Or, if you can see it, pull the vein out through the opening where the head was located. Arrange the shrimp on one half of the rimmed baking sheet.
In a medium bowl, combine the mushrooms and oil and toss until evenly coated. Season with salt and pepper. Arrange mushrooms in a single layer on the other half of the baking sheet. Roast for 6-8 minutes, until the shrimp are opaque. Transfer shrimp to a bowl and return the pan to the oven. Roast the mushrooms for an additional 5 minutes, until they are golden brown.
Peel the shrimp, add pesto and lemon juice, and toss. Season with salt and pepper.
Cut the top and bottom off the blood oranges to expose the flesh. Cut along the curvature of the fruit to remove the peel and white pith. Working over a bowl, cut between the membranes of the fruit to release the segments, letting them drop into the bowl along with any juice. Squeeze the membranes to extract all the blood orange juice to use in the vinaigrette.
Blood Orange Vinaigrette: In a small bowl, combine all ingredients except the hazelnut oil. Drizzle in the oil, whisking until emulsified.
Assembly: Divide the roasted mushrooms among four plates. Arrange a few blood orange segments and avocado slices on top of each serving, alternating them. Divide shrimp among the plates and drizzle with blood orange vinaigrette.

WINE PAIRING RECOMMENDATIONS

General Wine Characteristics: Each of Page’s wine pairing recommendations highlights a different element of the dish: Chardonnay enriches, Pinot Gris refreshes, and Pinot Blanc refines.

Knudsen Vineyards Family Series Chardonnay: Balanced, Citrus, Stone Fruit, Subtle oak influence. This wine’s creamy texture echoes the richness of the avocado. Its citrus tone mirrors the blood orange flavors, and the acidity of the wine lifts the shrimp’s sweetness.

Winter’s Hill Watershed Pinot Gris: Crisp, Pear, Melon, Floral. This wine’s high acidity cuts through the avocado creaminess. Its fruit and flora qualities lift and balance the shrimp’s delicacy, and the wine’s freshness harmonizes with the blood orange zest.

Native Flora Pinot Blanc: Elegant, Apple, Citrus Blossom, Mineral. The clean acidity of this wine refreshes the palate and its apple and citrus qualities echo the salad’s flavor. The wine’s minerality contrasts with the avocado and enhances the shrimp flavors.