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Shrimp and Avocado Salad with Grapefruit Vinaigrette
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Brief Description
Grapefruit vinaigrette tops this salad of spinach, shrimp, avocado, grapefruit and sprouts.
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Main Ingredient
grapefruit
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Category: Salads
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jan 03, 2020
Number of Servings:
Ingredients:
- 1/4 cups - fresh grapefruit juice
- 2 teaspoons - fresh lime juice
- 1/4 teaspoons - finely grated peeled fresh ginger
- 1 tablespoons - vegetable oil
- 1 - pink or red grapefruit
- 1 - white grapefruit
- 1/4 cups - hazelnuts (optional), lightly toasted loose skins rubbed off
- 1 tablespoons - unsalted butter
- 2 - firm-ripe California avocados
- 1 teaspoons - fresh lime juice
- 1/2 pounds - large shrimp (8 to 10) shelled and deveined
- 1 tablespoons - vegetable oil
- 2 cups - baby spinach (2 oz.)
- 1/4 cups - trimmed sprouts preferably radish
Directions:
Make vinaigrette:
Whisk together vinaigrette ingredients with salt and pepper to taste.
Assemble Salad:
Cut peel including all white pith from fruit with a sharp paring knife and cut segments away from membranes. Have enough grapefruit segments to measure 1-1/2 cups (reserve any remaining segments for another use).
Coarsely chop hazelnuts (if using - I did not use them). Melt butter in 12-inch nonstick skillet over moderate heat until foam subsides; then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch thick slices. Drizzle with lime juices and season with salt and pepper.
Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning often, until golden and just cooked through, about 3 minutes.
Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.
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