Shrimp Cocktail Exotique

• 2 navel oranges
• 1 1/2 pounds medium shrimp (32 total), shelled and deveined
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon minced and mashed garlic
• 1/2 cup mayonnaise
• 3 tablespoons ketchup
• 1 1/2 tablespoons Cognac
• 2 teaspoons fresh lime juice, or to taste
• 1/2 teaspoon sugar
• Pinch cayenne
• 2 firm-ripe California avocados
• 6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces

1. With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board.
2. Cutting from top to bottom, remove peel and pith.
3. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
4. Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes.
5. Drain shrimp in a colander and transfer to a large bowl.
6. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp.
7. Let shrimp cool to room temperature.
8. In a small bowl whisk together sauce ingredients until smooth.
9. Sauce may be made 1 day ahead and chilled, covered.
10. Halve avocados lengthwise, remove pit.
11. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm, folding ingredients together gently.
12. Divide salad among avocado halves, mounding it, and spoon sauce over salad.

oranges, shrimp, extravirgin olive oil, garlic, mayonnaise, ketchup, cognac, lime juice, sugar, cayenne, avocados, hearts of palm

Taken from www.foodnetwork.com/recipes/shrimp-cocktail-exotique-recipe.html (may not work)