Avocado Shrimp Salad and Chili Orange Vinaigrette

For the Chile orange vinaigrette:

– the juice of one large orange about 1/3 cup
2-tbs of lemon juice (you can also use seasoned rice vinegar)
1-tbs honey
1- large clove of garlic
1-tbs chopped jalapeno (Chili)
( preferably red but green will do)
3/4- cup extra virgin olive oil
1 tsp of black ground pepper
1 tsp of salt ( optional )

Salad: 

18-24 -large prawns precooked peeled and chilled
1- head of butter lettuce roughly torn into bite-sized pieces
1- large tomato
1- red or yellow bell pepper sliced thinly or diced
4- scallions chopped
3- small ripped avocados
* chili powder (optional)

1. Place the orange juice , vinegar , honey , garlic , jalapeno in a small food processor , or blender and pulse until vegetables are finely minced .

2. With the machine running slowly add the olive oil and blend until emulsified .
Add salt & pepper Chill.3. Divide lettuce between six salad plates or bowls. top with chopped large tomato and scallions .

4. Just before serving , slice each avocado in half , and each half into wedges.

5. Arrange avocado , shrimp and bell pepper on top of each using 1/2 avocado and 3-4 shrimp per salad.

6. Drizzle with vinaigrette ,and garnish with a Dusting of chili powder ( if desired )

(makes 6 servings)