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Spicy Shrimp and Avocado Salad with Grapefruit Dressing (Food Network Kitchens) Recipe

Spicy Shrimp and Avocado Salad with Grapefruit Dressing (Food Network Kitchens) Recipe

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Spicy Shrimp and Avocado Salad with Grapefruit Dressing (Food Network Kitchens)

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Ingredients:

Serving

2 cups water
14 cup chopped fresh ginger, with peel
3 tbsp kosher salt
2 tbsp dark brown sugar
2 cloves garlic, peeled and smashed
1 tbsp pickling spice
112 lb medium shrimp, peeled and deveined
2 medium grapefruit
8 thin slices fresh ginger
14 cup extra-virgin olive oil, plus additional for brushing
1 tbsp white wine vinegar
112 tsp soy sauce
1 tsp honey
12 tsp salt, plus additional for seasoning
freshly ground black pepper
2 heads bibb or boston lettuce, trimmed , leaves torn into pieces
12 large fresh basil leaves , torn
1 small serrano chile, minced ( leave the seeds in for more heat)
2 hass avocados, halved, pitted, peeled, and sliced

Directions:

For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
Prepare an outdoor grill with a medium fire.
Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.
Citrus-flavored oils marry well with grilled foods. Try this same technique with lemons or limes and use the oil with great effect on chicken and pork. Flavored oils are more perishable than unflavored oils and should be refrigerated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	46869.88 Kcal (196235 kJ)
Calories from fat	29197.71 Kcal
		% Daily Value*
Total Fat	3244.19g	4991%
Cholesterol	7364.84mg	2455%
Sodium	162757.87mg	6782%
Potassium	12398.4mg	264%
Total Carbs	3643.33g	1214%
Sugars	16.31g	65%
Dietary Fiber	135.68g	543%
Protein	1042.52g	2085%
Vitamin C	61.8mg	103%
Iron	134.1mg	745%
Calcium	3819.1mg	382%

Amount Per 100 g
Calories	327.55 Kcal (1371 kJ)
Calories from fat	204.05 Kcal
		% Daily Value*
Total Fat	22.67g	4991%
Cholesterol	51.47mg	2455%
Sodium	1137.43mg	6782%
Potassium	86.65mg	264%
Total Carbs	25.46g	1214%
Sugars	0.11g	65%
Dietary Fiber	0.95g	543%
Protein	7.29g	2085%
Vitamin C	0.4mg	103%
Iron	0.9mg	745%
Calcium	26.7mg	382%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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