- 2
Ingredients
- 1 ruby red grapefruit
- 1/2 C olive oil
- 1 large shallot, fine diced
- 1 T fresh lime juice
- 3/4 t kosher salt
- 1/2 fennel seeds, lightly chopped
- 3/4 lb. jumbo shrimp
- 1 lge. head Boston lettuce, torn into bite size pieces
- 1 C mache sprigs
- 1/2 small fennel bulb, very thinly sliced
- 1/2 C fresh cilantro leaves
- 1 med. Hass avocado
- 3 oz. fet, crumbled
Preparation
Step 1
Peel grapefruit and try to remove all the bitter white pith. Working over med bowl, cut segments free from membranes, letting each segment fall into bowl. Squeeze juice from membrane & strain juice into small bowl. Cut segments in half.
Put 3 T grapefruit juice, oil, shallot, lime juice, salt, fennel seeds & pepper in containter & shake vigorously.
Reserve 1/2 C vinaigrette for dressing salad & pour remainder into med. nonreactive bowl. Put shrimp in bowl with vinaigrette, toss & let sit 30 min.
Prepare grill. Grill shrimp til cooked thru, @ 1 1/2 min per side. Transfer to plate & let shrimp cool slightly.
Put lettuce, mache, sliced & cilantro in large bowl. Peel & cut avocado into 1/2" chunks. Add to salad along with shrimp. Shake reserved vinaigrette & drizzle @ 3 T over salad. Toss to gently combine. Season with salt &
pepper. Sprinkle with feta & drizzle with a little more dressing.