Description
A recipe for Florida Grapefruit Salad With Seared Shrimp

Ingredients

• Salad:
  
• 8 baby potatoes
  
• 3 Florida grapefruits
  
• 1 small fennel bulb, thinly sliced (to yield about 1 cup)
  
• 1/2 cucumber, thinly sliced
  
• 1 avocado, peeled and cubed
  
• 1 persimmon, peeled and cubed
  
• 4 tablespoons fresh pomegranate seeds
  
• 2 sprigs tarragon with leaves separated from stem
  
• 1 head radicchio, torn into medium-sized pieces
  
• 1 tablespoon extra-virgin olive oil
  
• 12 jumbo shrimp (peeled and de-veined)
  
• Vinaigrette:
  
• 2 tablespoons red wine vinegar
  
• 1 teaspoon salt
  
• 2 cloves garlic, minced
  
• 2 tablespoons plus
  
• 1 teaspoon extra-virgin olive oil

Preparation
Prep time: 1 hour | Cook time: 30 minutes

Cook potatoes in boiling salted water until very tender. While potatoes cook, whisk together vinaigrette ingredients in medium bowl. Quarter cooked potatoes and place them immediately into vinaigrette while hot to infuse flavor. Zest grapefruit to get 2 to 3 tablespoons of peel. Then, peel and segment grapefruits; place in strainer over bowl to save juice for searing shrimp.

In hot sauté pan, sear shrimp in 1 tablespoon olive oil. Cook shrimp 1 or 2 minutes on each side. Add grapefruit zest and reserved juice to pan. Combine shrimp and remaining salad ingredients, toss and serve.

By Chef Holly Peterson, Chef Consultant and Owner of Sea Star Sea Salt in Napa Valley, Calif.

Nutrition
Nutrients per serving: 508 calories (32% calories from fat); 29g protein; 59g carbohydrates; 11g fiber; 19g total fat (0g saturated, 11.8g monounsaturated, 2.7g polyunsaturated); 635mg sodium; vitamin A 30% DV; vitamin C 196% DV; calcium 14% DV; iron 26% DV

Analysis from NutritionData.

Serves
Makes: 4 servings

Variations
no information available