Citrus-Basil Shrimp Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 1/2 pound(s) unpeeled medium shrimp (about 45 to 50) |
2 tablespoon(s) diced shallots or purple onion |
1/4 cup(s) fresh lemon juice |
1 tablespoon(s) dijon mustard |
6 cup(s) romaine lettuce leaves |
1 cup(s) pink grapefruit sections (about 1 large) |
1 cup(s) orange sections (about 1 large) |
3 tablespoon(s) chopped fresh basil |
Directions:
1. In a medium pot bring 11/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain; rinse with cold water. Peel and devein shrimp; remove tails. Refrigerate shrimp at least 30 minutes.
2. In a large bowl combine shallots, lemon juice, mustard, and freshly ground pepper to taste. Add shrimp; toss gently to coat.
3. Line a serving platter with lettuce. Spoon shrimp into the center on top of lettuce. Add grapefruit and orange sections, sprinkle with basil, and serve.
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