Shrimp Citrus Salad

Ingredients

• 2 ½ tablespoons olive oil, divided
• 12 ounces medium-sized shrimp, peeled and deveined
• ½ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper, divided
• 1 grapefruit (or blood orange), peeled and sectioned, reserve juice
• 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
• 1 English cucumber, thinly sliced

Preparation

1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp, grapefruit sections and cucumber slices evenly among servings.

Submitted by: Debbie Przylucki Chelsea Groton Bank

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