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Shrimp, Avocado, and Grapefruit Salad

Shrimp, Avocado, and Grapefruit Salad
Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 48 mins
Total time 48 mins
Yield

Serves 4

Perfect for a weeknight yet elegant enough to serve to guests, Shrimp, Avocado, and Grapefruit Salad will become a regular in your dinner salad rotation.

Ingredients

  • 2 1/2 tablespoons olive oil, divided
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 grapefruit
  • 2 tablespoons chopped fresh tarragon
  • 2 teaspoons brown sugar
  • 1 teaspoon chopped shallots
  • 6 cups chopped romaine lettuce
  • 1 peeled avocado, cut into 12 wedges

Nutrition Information

  • calories 291
  • fat 17.7 g
  • satfat 2.6 g
  • monofat 11.3 g
  • polyfat 2.5 g
  • protein 19.9 g
  • carbohydrate 15.5 g
  • fiber 6 g
  • cholesterol 129 mg
  • iron 3.4 mg
  • sodium 433 mg
  • calcium 96 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

  2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.