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Shrimp and Avocado Salad with Citrus Dressing

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  • Total Time:
  • Servings: 6

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  • 2 pounds large shrimp, shelled and deveined
  • 1/4 cup fresh grapefruit juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon dried oregano, preferably Mexican
  • Salt and freshly ground pepper
  • 6 medium tomatoes, thinly sliced
  • 2 ripe Hass avocados—halved, peeled and sliced crosswise 1/4 inch thick
  • 1 medium red onion, thinly sliced
  • Extra-virgin olive oil, for drizzling


  1. In a large saucepan of boiling salted water, cook the shrimp until loosely curled and just cooked through, about 2 minutes. Drain well; transfer to a large bowl and let cool slightly.
  2. In a small bowl, combine the grapefruit and lime juices, vinegar and oregano and season with salt and pepper.
  3. Add 2 tablespoons of the citrus dressing to the shrimp, toss well and season with salt and pepper. Season the tomatoes and avocado slices with salt and pepper and arrange on a platter with the onion, alternating and overlapping the slices. Spoon the remaining citrus dressing over the salad and top with the shrimp. Drizzle olive oil over all and serve immediately.

Suggested Pairing

A lively, crisp New Zealand Sauvignon Blanc will have enough acidity to stand up to the sharpness of the tomatoes and vinaigrette, and still accent the shrimp.

Contributed By Photo © Fredrika Stjärne Published December 2003

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