MIXED GREEN SALAD WITH GRAPEFRUIT AND WARM SHRIMP

(serves 6 as an appetizer course)

MIXED GREEN SALAD WITH GRAPEFRUIT AND WARM SHRIMP
MIXED GREEN SALAD WITH GRAPEFRUIT AND WARM SHRIMP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • for the shrimp

  • 1/4

    cup olive oil

  • 1/4

    cup grapefruit juice (freshly squeezed)

  • 2

    garlic cloves, minced

  • salt and pepper to taste

  • 12

    ounces uncooked medium shrimp, peeled and deveined

  • 1

    T butter

  • for the vinaigrette

  • 1/4

    cup olive oil

  • 2

    t balsamic vinegar

  • 2

    t grapefruit juice

  • 1

    garlic clove, minced (I omitted)

  • salt and ground white pepper

  • for the salad

  • 3

    ounces mixed baby greens of your choice

  • 2

    heads Belgian endive, separated into spears

  • 2

    pink grapefruit, peeled and cut into segments (see my comments)

  • 1

    t minced fresh Italian parsley

Directions

To prepare the shrimp, combine the oil, the grapefruit juice and the garlic in a bowl. Add the shrimp, season with salt and pepperand refrigerate everything for 6 to 24 hours. To make the vinaigrette, combine all ingredients until blended. Place the greens, endive and grapefruit segments in separate bowls, adding the vinaigrette to each bowl and tossing the ingredients. Make sure to save any grapefruit juice that runs out of the segments. Heat a skillet that will hold all the shrimp over high heat. Add the shrimp and the marinade and stir them until the shrimp are cooked and the sauce slightly reduces, about 3 minutes. Add the butter and toss the shrimp until it melts, then remove it from the heat. Add the reserved juices from the grapefruit segments to the skillet and stir to blend. For nice presentation, assemble the salad by placing the endive spears in a circle on individual plates. Add a grapefruit section on top of each spear,and pile a mound of greens in the center, topping the dish with two hot shrimp and another grapefruit piece. Drizzle with a little of the sauce; sprinkle with parsley.

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