• 2servings
  • 30minutes
  • 380calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB6, C, D
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 16 medium shrimp , shelled and deveined

  2. 3 teaspoon(s) fresh lime juice

  3. 1/4 cup(s) extra virgin olive oil

  4. 1/2 teaspoon(s) sea salt

  5. 1/4 teaspoon(s) crushed red pepper

  6. 1 large pink grapefruit

  7. 1 teaspoon(s) Dijon mustard

  8. 1 head(s) (medium) butter lettuce

  9. 1/2 cup(s) arugula

  10. 1 avocado , peeled and cubed

Instructions Jump to Ingredients ↑

  1. Grill the shrimp. Heat a grill to medium. Toss the shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and red pepper. Marinate for 15 minutes. Thread shrimp onto skewers; grill until pink and cooked through -- about 1 minute each side. Set aside and keep warm.

  2. Assemble the salad. Cut the peel from the grapefruit using a sharp knife. Cut out the segments, reserving the juice. Squeeze the juice from the remaining pith and pulp. Strain and measure 3 tablespoons juice. Set remaining juice aside for another use.

  3. Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together. Whisk in remaining 3 tablespoons olive oil. Line 2 salad plates with lettuce and arugula. Arrange the shrimp, grapefruit, and avocado on top of the greens. Drizzle with grapefruit vinaigrette. Serve immediately.


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