GRILLED SHRIMP SALAD WITH RED GRAPEFRUIT
RECIPE TYPE
Salad
SERVES
6
Prep: 30 min
Cook: 2 min
Grill: 5 min
Ingredients
1 1/2 cups trimmed sugar snap peas
8 cups torn red tipped leaf lettuce
4 cups Longo’s Organic Baby Arugula
2 avocados
2 large red grapefruit
1 pkg (454g) Longo’s Extra Colossal Freshwater Raw Shrimp (6-8ct), easy peel, deveined, thawed
2 tsp Longo’s Mediterranean Extra Virgin Olive Oil
1 tsp each salt and pepper
Vinaigrette:
1/4 cup reserved grapefruit juice (from salad directions)
1 tbsp Longo’s Dijon Mustard
1 tsp Longo’s Pure Liquid Honey
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/3 cup Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp chopped fresh Longo’s Organic Dill
Directions
Cook snap peas in pot of boiling salted water for about 2 minutes or until just tender and bright green. Drain; immediately rinse with cold water. Pat dry; set aside.
Combine leaf lettuce and arugula in bowl. Cut away peel and pit from avocados; cut into long slices. Add to bowl with snap peas.
Cut away peel from top and bottom of each grapefruit. Cut off remaining peel, including pith. Working over a bowl to catch the juices, cut between each membrane to get segments. Measure out 1/4 cup of juice. Place segments on separate plate.
Vinaigrette: Whisk together grapefruit juice, mustard, honey, garlic, salt and pepper. In a thin stream, gradually whisk in olive oil. Stir in dill.
Toss together shrimp, olive oil, salt and pepper until well coated. Grill over high heat, turning once, for 5 to 6 minutes or until shrimp are cooked through. Toss salad with vinaigrette. Add grapefruit segments. Divide among 6 salad plates and top with shrimp.
NUTRITIONAL INFORMATION
Per serving: 330 calories
Protein 14g | Fibre 7g |
Fat 24g | Sugar 9g |
Carbs 19g | Sodium 790mg |
