Recipe by Chef Kate
Adapted from the Dallas Morning News, a quite wonderful and very pretty salad. You can use regular grapefruits and oranges, but the red is SO charming on the plate. I like to use large shrimp, but any size will do.
- 2 large ruby red grapefruits
- 3 blood oranges
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons sweet chili sauce (I use Mae Ploy)
- sea salt
- 1 avocado
- 1 lb shrimp, cooked, peeled, deveined
- 1 lime, juice of
- 1 1⁄2 tablespoons fresh cilantro, minced (or basil if you really can't do cilantro)
- 1 head boston lettuce, separated into leaves and rinsed
- Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
- Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
- Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
- For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
- Peel and pit avocado and cut into crescent shaped slices.
- When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
- Spoon the salad mixture into the leaves and serve immediately.
- Makes 6 appetizer salads or 4 entree salads.