Shrimp And Avocado Salad With Grapefruit Vinaigrette
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Grapefruit Juice (fresh)1 tsp
Lime Juice (fresh)1 tbsp
Vegetable Oil1
Pink1 tbsp
Unsalted Butter2 cups
Baby Spinach (2 oz)Directions:
1
Make vinaigrette: Whisk together vinaigrette ingredients with salt and pepper to taste
2
Whisk together vinaigrette ingredients with salt and pepper to taste
3
Assemble salad: Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes
4
Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use)
5
Coarsely chop hazelnuts
6
Melt butter in a 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
7
Transfer nuts to paper towels to cool, reserving skillet
8
Quarter avocados lengthwise, then pit and peel
9
Cut lengthwise into 1/4-inch-thick slices
10
Drizzle with lime juice and season with salt and pepper
11
Pat shrimp dry and season with salt and pepper
12
Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes
13
Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste
14
Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts
15
Spoon remaining vinaigrette over salad and sprinkle with nuts
16
Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes
17
Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use)
18
Coarsely chop hazelnuts
19
Melt butter in a 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
20
Transfer nuts to paper towels to cool, reserving skillet
21
Quarter avocados lengthwise, then pit and peel
22
Cut lengthwise into 1/4-inch-thick slices
23
Drizzle with lime juice and season with salt and pepper
24
Pat shrimp dry and season with salt and pepper
25
Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes
26
Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste
27
Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts
28
Spoon remaining vinaigrette over salad and sprinkle with nuts