Avocado and Citrus make a perfect pair because the zesty citrus compliments the creamy, nutty avocado flavors so well. Add delicious shrimp and you have a salad that is a meal in itself. This Shrimp, Avocado, and Grapefruit Salad is also great as a dish to take to a party, or as a hearty side for your favorite grilled dinner.
Assemble these fresh ingredients and whip up this outstanding Shrimp, Avocado, and Grapefruit Salad for your next get together and be ready to serve seconds. This recipe makes four servings, but can easily be adjusted for other amounts. Enjoy.
1 pound Large Shrimp (26 count) shelled, tailed, and deveined
1 Pittman Davis Rio Ruby Red Grapefruit, peeled, sections skinned
2 tsp Hot Pepper Sesame Oil
1/2 tsp Chili Powder
1/8 tsp Salt
2 Tbs Olive Oil
1 Ripe Avocado, peeled and cut into ½-inch chunks
1/4 Cup Roasted Pumpkin Seeds
Spring Salad Lettuce Mix
1/4 Cup Fresh Grapefruit Juice (collected from remaining grapefruit pieces after sectioning)
1/2 Cup Olive Oil
1/4 tsp Cumin
1 Tbs Red Wine Vinegar
In a mixing bowl combine the shrimp, hot pepper sesame oil, chili powder, salt and toss. In a large skillet heat the 2 tablespoons of olive oil over medium heat, add the shrimp, sauté and stir for about 5 minutes until all shrimp are pink and cooked throughout. Remove from heat, transfer to a clean bowl and set aside.
Make the dressing by combining the grapefruit juice, 1/2 cup olive oil, cumin, and red wine vinegar in a small bowl and whisking together.
Arrange salad spring mix in portions on four plates, top with shrimp, grapefruit slices, avocado and dressing. Finish each salad with a topping of pumpkin seeds and serve.
The shrimp can also be boiled, drained, then tossed with the spices and hot pepper oil if desired.
Feel free to add any of your salad favorites, such as cucumber, tomato, or red onion.
Substitute balsamic vinegar for the red wine vinegar to add even more flavor.