very light & fresh tasting. omitted the mint and marinated for 2 hours over a bed of fresh avocado in the fridge.
Photo: Beatriz Da Costa
Yield: Makes 6 to 8 servings
- 1/4 cup fresh mint
- 1 tablespoon grated grapefruit zest
- 1 tablespoon grapefruit juice
- 1 tablespoon grated ginger
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1 pound cooked medium shrimp
- Chop the mint. Combine it in a medium bowl with the grapefruit zest, grapefruit juice, ginger, olive oil, and salt. Stir in the shrimp and marinate for 10 minutes in the refrigerator before serving.
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