Grapefruit and Avocado Salad (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 large pink grapefruit |
1 medium avocado |
2 tablespoons mayonnaise |
1 teaspoon lemon juice |
1 teaspoon chopped shallots |
dash brandy |
salt and pepper |
6 large shrimp, peeled, deveined, poached in crab boil until just pink, and cooled |
2 tablespoons toasted pecans |
1 tablespoon chopped parsley |
Directions:
1. Remove the skin and pith from the grapefruit and cut into 6 slices. Half the avocado and remove the pit. Using a spoon remove each half from the skin. Cut each half into a fan, leaving the top section intact. In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper to taste. Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place the avocado at the base of the grapefruit. Position the shrimp around the plate. Drizzle with the dressing. Garnish with toasted pecans and chopped parsley.
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