Shrimp & Avocado Salad
Recipe: Traci Des Jardins
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lime juice
1 small shallot, thinly sliced
1/4 cup chopped cilantro
1 large grapefruit
1 Hass avocado, cut into 1/4-inch lengthwise wedges
Salt and freshly ground pepper
3/4 pound shelled and deveined large shrimp
One 5-ounce head of Boston lettuce, torn into bite-size pieces
How To Make
Preheat the oven to 400°.
On a small baking sheet, spread the pumpkin seeds and bake for 3 minutes (or until lightly toasted). Transfer to a plate and let cool.
While waiting for the pumpkin seeds to lightly toast, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro into a large bowl. Compost the remaining seeds and rind from lime. Toss away stems from cilantro in the compost.
Then, peel the grapefruit and remove all of the bitter white pith with a sharp knife. Working over the bowl, cut in between the membranes to release the grapefruit sections into the bowl. Squeeze the juice from the membranes into the bowl; Compost the peel, pith, seeds, and remaining membranes.
Fold in the avocado and season with salt & pepper. Place the pit and remaining rind in the green bin.
In a medium skillet, heat the remaining 2 tablespoons of olive oil until it begins to shimmer. Add the shrimp, season with salt & pepper and cook over moderate heat. Remember to compost the removed tails and exoskeletons. Toss the shrimp for about 4 minutes until they are curled and pink. Place the lettuce on a plate or platter. Discard the stem and unused leaves from lettuce in the compost bin.
Lift the grapefruit and avocado from the citrus vinaigrette with a slotted spoon. Gently spread over the lettuce. Add the shrimp to the vinaigrette and toss to coat. Arrange the shrimp over the salad and drizzle the remaining citrus dressing on top. Scatter the toasted pumpkin seeds and get ready to serve.