Friday, January 4, 2013

Shrimp, Grapefruit and Avocado Salad

Last year's post:chicken and asparagus stir-fry with cashews

Post-Holiday Detox

I really think that if I see another tray of cookies in the near future I will curl up and die.  It's time to get back on track with a delicious, light and healthy meal that's a complete change of pace from what you were eating in December.  Plus, it's citrus season and this pretty salad features red grapefruit, one of my favorite fruits.  I think Texas red grapefruit are the best but if you can't find them, any other red grapefruit will do.

The grapefruit is segmented into what are called "supremes" by first cutting off the outer skin with a sharp knife, then cutting between the membranes to release the segments without any of the membrane or pith (aka "white stuff") attached.  The white stuff is why I never eat citrus just by peeling by hand and pulling apart the segments.  Nasty white stuff.

As I've said before, it's not all that easy to photograph your own hand.
OK, so I didn't do the greatest job cutting really close to the membrane to get as much of the grapefruit as possible.  Chalk it up to post-holiday recovery.  I think "supreme" is actually both a noun (the segment you end up with) and a verb ("how to supreme a grapefruit") but I'm not positive.  Oh well, if it wasn't before, it is now.

If you live somewhere that's warm at the moment you could grill the shrimp outdoors, otherwise you could grill them indoors on a grill pan or broil them.  If you want to make it really easy you could buy pre-cooked shrimp and just toss them with the marinade prior to putting them on the salad.  Either way, this salad takes only minutes to prepare and the tart grapefruit contrasts wonderfully with the creamy avocado, rich shrimp and slightly bitter arugula.

click here for a printable recipe

Shrimp, Grapefruit and Avocado Salad
Serves 2

10 medium-large (16-20 count) raw peeled and deveined shrimp
2 tablespoons fresh lime juice, divided
¼ cup olive oil, divided
½ teaspoon salt, divided
¼ teaspoon crushed red pepper
1 large red grapefruit
2 teaspoons Dijon mustard
1 medium head butter lettuce
1 cup arugula
1 avocado

Heat a grill (or grill pan or broiler) to medium.  Toss shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, ¼ teaspoon salt, and red pepper.  Marinate for 15 minutes.  Thread shrimp onto skewers (not necessary if using a grill pan or broiler) and grill until pink and cooked through – about 1 minute each side.  Set aside.

Cut the peel from the grapefruit using a sharp knife.  Cut between the membranes to release the segments while holding the grapefruit over a bowl to catch the juice.  Squeeze the juice from the remaining pith and pulp.  Measure 3 tablespoons of juice and set the remaining juice aside for another use.

Whisk the Dijon, remaining ¼ teaspoon salt, 1 teaspoon lime juice, and the reserved grapefruit juice together.  Slowly drizzle in the remaining 3 tablespoons olive oil while whisking, until emulsified.  Set the dressing aside.

Cut the avocado in half and remove the pit.  Score each half crosswise and lengthwise into cubes without cutting through the skin, then use a spoon to scoop between the flesh and skin and pop out the cubes into a small bowl.  Toss with the remaining tablespoon lime juice to prevent discoloring.

Line each plate with butter lettuce and arugula.  Top with the shrimp, avocado and grapefruit.  Drizzle with Dijon dressing and serve.

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