Ruby Red Shrimp Salad Recipes

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RUBY RED SHRIMP SALAD



Ruby Red Shrimp Salad image

Adapted from the Dallas Morning News, a quite wonderful and very pretty salad. You can use regular grapefruits and oranges, but the red is SO charming on the plate. I like to use large shrimp, but any size will do.

Provided by Chef Kate

Categories     Citrus

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 large ruby red grapefruits
3 blood oranges
1/4 cup extra virgin olive oil
3 tablespoons sweet chili sauce (I use Mae Ploy)
sea salt
1 avocado
1 lb shrimp, cooked, peeled, deveined
1 lime, juice of
1 1/2 tablespoons fresh cilantro, minced (or basil if you really can't do cilantro)
1 head boston lettuce, separated into leaves and rinsed

Steps:

  • Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
  • Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
  • Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
  • For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
  • Peel and pit avocado and cut into crescent shaped slices.
  • When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
  • Spoon the salad mixture into the leaves and serve immediately.
  • Makes 6 appetizer salads or 4 entree salads.

Nutrition Facts : Calories 430.5, Fat 22.9, SaturatedFat 3.5, Cholesterol 221.7, Sodium 334.7, Carbohydrate 32.4, Fiber 8.5, Sugar 18.8, Protein 27.7

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