Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　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

　　

For sauce

1/2 cup mayonnaise

　　3 tablespoons ketchup

　　1 1/2 tablespoons Cognac

　　2 teaspoons fresh lime juice, or to taste

　　1/2 teaspoon sugar

　　a pinch of cayenne

　　3 firm-ripe California avocados

　　6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces

　　

Make shrimp

Step 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. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.

　　

Step 2

Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.

　　

Make sauce:

Step 3

In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.

　　

Step 4

Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.

　　

Step 5

Divide salad among 4 plates, mounding it, and spoon sauce over salad.