Sunday, June 14, 2009

Shrimp, Grapefruit and Avocado Salad

My mother first made this in the 60’s from a recipe in a ladies magazine. This recipe started my lifelong love affair with shrimp and avocados. The original recipe is long lost. This is my recollection.
Grapefruit are $1 each at WM right now. A 24 oz. jar of segments is $2.98. I will use smaller shrimp to be more economical. When they were on sale earlier this year, I put some in the freezer for $3.98 per lb.

1 (32 oz.) jar peeled grapefruit segments (or 2 lg. grapefruit peeled and sectioned)
2 perfectly ripe avocados, peeled and sliced (5 - 6 slices per person)
4 large lettuce leaves
12 oz. large shrimp, peeled, deveined and steamed (5 - 6 per person)
1 (8 oz.) bottle Kraft Catalina Dressing

  1. Pour the grapefruit and juice into a good sized bowl. Add the avocado slices and toss gently.
  2. Arrange the lettuce on four salad plates.
  3. Alternate the grapefruit segments and avocado slices in a spoke pattern on the lettuce leaves.
  4. Pile the shrimp in the middle of the spokes.
  5. Drizzle with Catalina dressing.
  6. Serve immediately.
Serves: 4

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