Shrimp and Avocado Salad2012-08-14
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Shrimp and avocado salad.Delicious salad with cooked shrimp,avocado and grapefruit.Very healthy!
- 1/4 cup raw pumpkin seeds(pepitas)
- 1/4 cup (60 ml) + 1 tablespoon extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 small shallot,thinly sliced
- 1/4 cup chopped cilantro
- 1 large grapefruit
- 1 avocado,cut into 1/4-inch lengthwise
- salt and freshly ground black pepper
- 3/4 pound (360 g) shelled and deveined large shrimp
- 5 oz (150 g) head of Boston lettuce,torn into bite-size pieces
Preheat the oven to 400°F(200°C). Spread the pumpkin seeds in a pie plate and bake for 3-5 minutes,or until lightly toasted. Transfer to a plate and let cool.
Meanwhile,in a large bowl,combine 3 tablespoons of the olive oil with freshly squeezed lime juice,shallot and cilantro. Using a sharp knife,peel the grapefruit,removing all of bitter white pith. Working over the bowl,cut in between the membranes to release the grapefruit sections into the bowl;discard the membranes.gently fold in the avocado and season with salt and pepper to taste.
In a medium skillet,heat the remaining 2 tablespoons of oil until shimmering. Add the shrimp,season with salt and pepper and cook over moderate heat,tossing until curled and pink,about 4-5 minutes.
Arrange the lettuce on a platter.Using a slotted spoon,lift the grapefruit and avocado from the citrus vinaigrette and gently spread over lettuce. Add the shrimp to the vinaigrette and gently spread over the lettuce.add the shrimp to the vinaigrette and toss to coat. Arrange the shrimp over salad and drizzle the remaining citrus dressing on top. Scatter the toasted pumpkin seeds on top and serve.
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