Ruby Red Shrimp Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 large ruby red grapefruits
• 3 blood oranges
• 1/4 cup extra virgin olive oil
• 3 tablespoons sweet chili sauce (i use mae ploy)
• sea salt
• 1 avocado
• 1 lb shrimp, cooked, peeled, deveined
• 1 lime, juice of
• 1 1/2 tablespoons fresh cilantro, minced (or basil if you really can't do cilantro)
• 1 head boston lettuce, separated into leaves and rinsed

Recipe

• 1 using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
• 2 squeeze the juice from the remaining pulp and ends into a measuring cup. repeat with all the citrus.
• 3 use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
• 4 for each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
• 5 peel and pit avocado and cut into crescent shaped slices.
• 6 when ready to serve, gently toss the avocado with the shrimp, citrus and dressing. arrange 2 or 3 lettuce leaves on six salad plates.
• 7 spoon the salad mixture into the leaves and serve immediately.
• 8 makes 6 appetizer salads or 4 entree salads.