Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing | California Olive Ranch

Ingredients

• 1 Tbl kosher salt
• 1 tsp honey
• 1 clove garlic, pressed through a garlic press
• 1/3 cup freshly squeezed Meyer lemon juice
• Zest of one Meyer lemon
• 1/3 cup California Olive Ranch extra virgin olive oil
• 28 small shrimp (51-60/lb size), about 8 ounces
• 1/2 tsp kosher salt
• Fresh ground pepper
• 2 tsp California Olive Ranch extra virgin olive oil
• 2-1/2 ounces arugula (1/2 of a 5 ounce bag)
• 2 medium Belgian endive, sliced crosswise into strips
• 1 avocado