Pink Grapefruit & Shrimp Salad Recipe
Ingredients
| Sweetened coconut | 1/4 Cup (16 tbs), shredded | |
| Pink grapefruit | 4 Large | |
| 1/4 pound shelled cooked tiny shrimp | ||
| Tart-hot dressing 10 to 18 large (6 to 10 oz.) butter lettuce leaves, rinsed and crisped | ||
Directions
In a 6- to 8-inch frying pan, stir coconut over medium-low heat until golden, about 5 minutes.
Remove coconut from pan and set aside.
Cut peel and white membrane off grapefruit.
Over a bowl, cut between inner membranes and lift out grapefruit sections; place sections in the bowl.
Squeeze juice from membranes into bowl.
(If done ahead, cover and chill up to 4 hours.) Gently drain juice from grapefruit-reserve juice for another use.
Add shrimp and dressing to fruit; gently mix.
On each of 5 or 6 salad or dinner plates, arrange 2 or 3 lettuce leaves.
Mound equal portions of grapefruit mixture onto leaves; sprinkle with coconut.
Remove coconut from pan and set aside.
Cut peel and white membrane off grapefruit.
Over a bowl, cut between inner membranes and lift out grapefruit sections; place sections in the bowl.
Squeeze juice from membranes into bowl.
(If done ahead, cover and chill up to 4 hours.) Gently drain juice from grapefruit-reserve juice for another use.
Add shrimp and dressing to fruit; gently mix.
On each of 5 or 6 salad or dinner plates, arrange 2 or 3 lettuce leaves.
Mound equal portions of grapefruit mixture onto leaves; sprinkle with coconut.
Chef
