Banish the winter blahs with this bright pink and green salad. In a large bowl, whisk together the juice of 1 lime, ¼ cup chopped cilantro, 3 tablespoons olive oil, 1 teaspoon agave and 1 teaspoon minced shallot. Supreme 1 pink grapefruit by peeling and removing the pith with a sharp knife, and then slicing between the membranes. Add the grapefruit sections to the bowl. Gently toss with 1 head torn Boston lettuce and 1 chopped avocado. Heat 2 tablespoons olive oil in a saute pan over medium heat. Sprinkle 8 peeled, deveined shrimp with a little salt and chile powder and saute until cooked through, about 2 to 3 minutes per side. Remove, toss with the salad and serve with thick slices of baguette brushed with olive oil and toasted under the broiler.
This article appears in January 2014.