Monday, April 12, 2010

Shrimp and Avocado Salad with Grapefruit Vinaigrette

**found in Feb. 2002, Gourmet Magazine

Serves 4.  Active time: 30 minutes.  Start to finish: 30 minutes

1/4 cup fresh grapefruit juice
2 tsp. fresh lime juice
1/4 tsp. finely grated peeled fresh ginger
1 tbsp. vegetable oil

1 pink or red grapefruit
1 white grapefruit
1/4 cup hazelnuts, lightly toasted and any loose skins rubbed off
1 tbsp unsalted butter (or vegan butter to make dairy free and vegan)
2 firm ripe avocados
1 tsp. fresh lime juice
1/2 lb large shrimp about 8-10 shelled and deveined
1 tbsp. vegetable oil
2 cups baby spinach (2 oz)
1/4 cup trimmed sprouts (preferably radish)

Instructions in Vinaigrette:
Whisk together ingredients with salt and pepper to taste

Instructions on Salad:
Cut, peel, including all white pith from fruit with a sharp paring knife and cut segments free from membranes.

Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use)

Coarsely chop hazelnuts.  Melt butter in a 12 inch non stick 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 juice and season with salt and pepper.

Pat shrimp dry and season with salt and pepper.  heat oil skillet over moderately high heat until hot but not smoking.  Then saute shrimp, turning them 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.


xoxo Julie

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