Ruby Red Shrimp Salad

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.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. 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.
2. Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
3. Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
4. 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).
5. Peel and pit avocado and cut into crescent shaped slices.
6. When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
7. Spoon the salad mixture into the leaves and serve immediately.
8. Makes 6 appetizer salads or 4 entree salads.