Shrimp, Grapefruit, and Avocado Salad

This is a  tangy salad to satisfy seafood lovers.  It’s simple enough for a weekend brunch, but special enough to serve to dinner guests.  It comes from The Illustrated Kitchen Bible by Brigitte Hafner and Victoria Blashford-Snell

Yield: makes 6 servings

Prep Time: 15 mins

Ingredients for the Dressing:

• 3 tbsp Asian fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp sugar
• 2 tbsp avocado or olive oil

Ingredients for the Salad:

• 30 large shrimp, cooked, peeled, and deveined
• 2 large pink grapefruit, segmented
• 3 red radishes, thinly sliced
• 2 avocados, peeled, pitted, and cut into chunks or slices
• 3 scallions, thinly sliced
• 6 oz (175g) baby salad greens (mesclun)
• bunch of watercress, thick stems discarded
• 6 sprigs of mint leaves, stems discarded, leaves torn

Directions:

1. Make the dressing by combining all of the ingredients together in a jar, and shake until blended.  (The dressing can be made several days in advance and refrigerated.)

2. Pat the shrimp dry with paper towels, and place in a bowl. Add 2 tbsp of the dressing and toss.

3. Toss the grapefruit, radishes, avocados, scallions, greens, watercress, and mint leaves in a large bowl. Divide among 6 dinner plates. Arrange 5 shrimp on top of each, and drizzle with the remaining dressing. Serve immediately.

- Emily