Shrimp, Avocado and Grapefruit Salad

This recipe is one of our newest favorites. I have been making it about once a week. It all started when my mom-in-law gave us a few grapefruits at Christmas time. They were these delicious Texas Ruby Red grapefruits. According to my hubby, they are special. And I would have to agree. They are amazingly tasty. I have never liked grapefruits and I love these.

When we first had them I went searching for recipes and found this salad. Although these grapefruits could really just be eaten on their own, this salad is amazing. The sweet of the grapefruit complements the shrimp and the avocado offers a nice fatty taste that works perfectly.

I peeled the grapefruit into a bowl and pulled the pieces into smaller pieces. Being a non-grapefruit lover, typically, I wasn't sure how to go about this. But I quickly found you can easily tear aside the white skin, that can be quite bitter. At that point the grapefruit naturally pulls into smaller pieces. I find I have to set a few pieces of fruit aside to juice for the salad dressing.

I didn't get many pictures, unfortunately.  Simply whisk together the dressing ingredients: grapefruit juice, olive oil, salt, pepper, tarragon, brown sugar, and shallots. Toss the dressing with romaine lettuce (or, whatever your lettuce of preference, we often use a combination of romaine and spring mix).

Sprinkle shrimp with salt and pepper and cook in a pan with a small amount of olive oil. Keep an eye on it, shrimp cooks fast. It only takes a few minutes, until the shrimp is in a nice "c" shape and is no longer translucent.

Serve with avocado slices and grapefruit.

Enough lead up. You can find the recipe here. The tarragon adds a nice flavor, I wouldn't skip it if I were you...