Shrimp, Avocado and Grapefruit Salad


 Shrimp, Avocado and Grapefruit Salad

  • 4 tablespoons olive oil, divided
  • juice from 1 or 2 limes
  • 1/2 teaspoons cayenne pepper
  • salt and freshly-ground black pepper, to taste
  • 2/3 lb (300 g) peeled and deveined medium shrimp
  • 2 grapefruit
  • 1 tablespoon diced chives
  • 2 tablespoons diced tarragon
  • 2 cup (2 oz, 60 g) baby arugula
  • 2 cups (2 oz, 60 g) watercress
  • 2 small or 1 large avocado, peeled and sliced
Serves 4

In a medium bowl stir together 2 tbsp olive oil, 2 tbsp lime juice, 1/2 tsp chili powder, and a pinch of salt and pepper.  Add shrimp.  Toss to coat and leave to marinate for about 30 minutes.  Remove shrimp from marinade.  Heat a pan over medium high heat, and cook shrimp for about 2-3 minutes, until pink. Set aside to cool. 

Peel and section grapefruit over a bowl (here is a tutorial on how to do that), reserving 2 tablespoons juice. Combine grapefruit juice, 1 teaspoon lime juice, remaining 2 tablespoons olive oil, diced chives, tarragon, salt and pepper to taste. Stir well with a whisk.

Divide greens among 4 plates.  Top with grapefruit, avocado and shrimp.  Drizzle with vinaigrette just before serving. 

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