Shrimp and Avocado Salad with Grapefruit Balsamic Vinaigrette

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Posted by in Recipes on Sep 13, 2012 . .

Vinaigrette:
5 Tbsp Olive Cart  Grapefruit Balsamic Vinegar 
1/3 Cup Olive Cart California Arbequina Olive Oil
1/4 tsp fresh ginger, finely grated, peeled
Salt and Pepper (to taste)

Salad:
1 pink or red grapefruit
1/4 Cup hazelnuts (lightly toasted, loose skins rubbed off)
1 Tbsp unsalted butter
2 firm-ripe California avocados
1 tsp fresh lime juice
1/2 lb. large shrimp (8 to 10), shelled and deveined
1 Tbsp Olive Cart California Arbequina Olive Oil
2 C. baby spinach

Vinaigrette:
In a small bowl, add olive oil. Slowly add balsamic vinegar, whisking constantly. Add ginger, salt and pepper (to taste) and whisk until emulsified and set aside.

Salad Preparations:
Peel the grapefruit, including all white pith. Separate segments and cut segments free from membranes. Halve enough grapefruit segments to measure approximately 1 1/2 cups. In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely.

Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper, set aside. Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.

When cooled, coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides. Add hazelnuts and cook, stirring, until a shade darker, about 5 minutes. Season with salt and pepper to taste. Transfer nuts to paper towels to cool. Reserve skillet for cooking the shrimp.

Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste. Arrange avocados and remaining grapefruit on 4 plates and top with prepared greens and finally shrimp. Spoon remaining vinaigrette over salad and sprinkle with nuts. Serve immediately and enjoy!


 

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