Shrimp, Avocado, and Grapefruit Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To ensure you're making an ecofriendly choice, look for the Marine Stewardship Council blue-and-white check mark, or buy U.S. or Canadian wild or farmed shrimp. Ingredients:
2 1/2 tablespoons olive oil, divided |
12 ounces peeled and deveined medium shrimp |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 grapefruit |
2 tablespoons chopped fresh tarragon |
2 teaspoons brown sugar |
1 teaspoon chopped shallots |
6 cups chopped romaine lettuce |
1 peeled avocado, cut into 12 wedges |
Directions:
1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.
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