Shrimp, Avocado, and Grapefruit Salad

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Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 2 1/2

    tablespoons olive oil, divided

  • 12

    ounces peeled and deveined medium shrimp

  • 1/2

    teaspoon salt, divided

  • 1/4

    teaspoon freshly ground black pepper, divided

  • 1

    grapefruit

  • 2

    tablespoons chopped fresh tarragon

  • 2

    teaspoons brown sugar

  • 1

    teaspoon chopped shallots

  • 6

    cups chopped romaine lettuce

  • 1

    peeled avocado, cut into 12 wedges

Directions

1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm. 2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

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