2 heads romaine lettuce, chopped
1 avocado, sliced
1 lb. shrimp
½ cup BBQ sauce
2 oz. blue or Gorgonzola cheese
Juice of 1 orange
Juice of 1 lemon
2 T. Dijon mustard
1 T. honey
Pinch of salt and pepper
1 cup apple cider vinegar
1 cup freshly squeezed orange juice
1 cup water
1 T salt
1 T sugar
1 small red onion, thinly sliced
For the pickled onions, combine liquids and heat until almost boiling in the microwave or on the stove top. Stir in sugar and salt to dissolve. Add sliced onions and allow to sit for at least 2 hours at room temperature. Store in the refrigerator.
Thread shrimp onto wooden skewers and brush with barbecue sauce. Grill for 2-3 minutes per side until shrimp are pink and cooked through. Remove from heat and brush on additional barbecue sauce.
Assemble salad ingredients in individual bowls and top with shrimp skewers and orange pickled onions. Whisk together dressing ingredients and serve on the side.