Asian inspired shrimp and grapefruit salad

Yummy Asian inspired salad

With the beginning of spring, it’s time to finally start replacing curries and stews with salads and lighter fare. This dish is one of my favorites! I love the combination of the tart grapefruit with the sweet Asian inspired dressing. We like to grill our shrimp on our gas grill but I also cook them in a pan on the stove top too. We used fresh local greens and micro green cilantro from 41 North. Delicious!

Ingredients

1 pink grapefruit

1/4 cup rice vinegar

1 tablespoon fresh lime juice

2 teaspoons Dijon mustard

2 teaspoons raw honey

1 teaspoon grated peeled fresh ginger

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup plus 1 tablespoon olive oil

1 1/2 pounds peeled and deveined large raw shrimp

1 teaspoon paprika

1 teaspoon ground cumin

5 ounces seasonal lettuce or greens

1/2 cup loosely packed fresh cilantro leaves

1/4 cup thinly sliced red onion

1/4 cup lightly toasted hazelnuts (loose skins rubbed off) chopped

Creating the Magic!

1. Using a sharp knife, peel the grapefruit and remove all the pith. Carefully slice the fruit segments from the membrane.

2. Whisk together the vinegar, lime juice, mustard, honey, ginger and 1/4 teaspoon each of the salt and pepper. Add 1/2 cup of the oil in a slow, steady stream, whisking constantly to combine.

3. Sprinkle the shrimp with the paprika, cumin and remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large non stick pan. Add the shrimp and cook just until the shrimp turn pink, about 2 minutes on each side. Alternatively you can put the shrimp on skewers and cook on your bbq. Be sure not to overcook.

4. Add the grapefruit, shrimp, greens, cilantro, onion and hazelnuts (optional) to the vinaigrette in the bowl. Toss well. Enjoy!