Rating: 3 stars
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  • 2,087 Ratings
Patricia Quintana
December 2003

Gallery

© Fredrika Stjärne

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a small bowl, combine the grapefruit and lime juices, vinegar and oregano and season with salt and pepper.

  • 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.

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