INGREDIENTS
Juice of 1 lime
¼ cup chopped cilantro
5 Tbsp. olive oil, divided
1 tsp. agave
1 tsp. minced shallot
1 pink grapefruit
1 head Boston lettuce, torn
8 peeled, deveined shrimp
Pinch kosher salt
Pinch chili powder
PREPARATION
• In a large salad bowl, whisk together the lime juice, cilantro, 3 tablespoons olive oil, agave and minced shallot.
• Supreme the 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 Boston lettuce and chopped avocado.
• Heat the remaining 2 tablespoons olive oil over medium heat. Sprinkle the shrimp with a little salt and chili powder and saute until cooked through, about 2 to 3 minutes per side. Remove, toss with the salad and serve.
This article appears in January 2014.