Yield: Serves 4
Total: 48 Minutes
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
Total: 48 Minutes
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 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 and grapefruit sections evenly among servings.
Nutritional Information:
Calories: 291
Fat: 17.7g
Saturated fat: 2.6g
Monounsaturated fat: 11.3g
Polyunsaturated fat: 2.5g
Protein: 19.9g
Carbohydrate: 15.5g
Fiber: 6g
Cholesterol: 129mg
Iron: 3.4mg
Sodium: 433mg
Calcium: 96mg
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 and grapefruit sections evenly among servings.
Nutritional Information:
Calories: 291
Fat: 17.7g
Saturated fat: 2.6g
Monounsaturated fat: 11.3g
Polyunsaturated fat: 2.5g
Protein: 19.9g
Carbohydrate: 15.5g
Fiber: 6g
Cholesterol: 129mg
Iron: 3.4mg
Sodium: 433mg
Calcium: 96mg
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