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

Preparation

  1. Heat 1 1/2 teaspoons olive oil in a large skillet over medium-high heat.
  2. Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to the pan and cook for 3 minutes or until shrimp are done, stirring frequently. Remove from the pan and keep warm.
  3. Peel and section the grapefruit over a bowl, reserving 3 tablespoons of the juice. Combine grapefruit juice, remaining 2 tablespoons of olive oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl. Stir mixture well with a whisk. Add lettuce to the bowl and toss.
  4. 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.

avocado-grapefuit-shrimp-salad

Yield: 4 servings

Nutritional Information

Amount per serving

  • Calories:291
  • Fat:7g
  • Saturated fat:6g
  • Monounsaturated fat:3g
  • Polyunsaturated fat:5g
  • Protein:9g
  • Carbohydrate:5g
  • Fiber:6g
  • Cholesterol:129mg
  • Iron:4mg
  • Sodium:433mg
  • Calcium:96mg