Gulf Shrimp and Avocado Salad

Gulf shrimp and Avocado Salad

30 minutes to make and makes four serving

one 5 ounce head of boston lettuce, torn into bite size pieces

1/4 cup raw pumpkin seeds (optional)

1/4 cup plus a little extra extra-virgin olive oil

2 tablespoons fresh lime juice

1 small shallot, thinly sliced

1/4 cup chopped cilantro

1 large graperfruit

1 hass avocado, cut into 1/4 inch lengthwise wedges

salt and freshly ground peper

1 pound of fresh gulf shrimp peeled and deveined.

Preheat oven to 400 degrees.  Spread the pumpkin seeds in a baking sheet and bake for 3 minutes or until lightly toasted. romove from hot pan and let cool

meanwhile, in a large bowl, combine 3 tablespoons of olive oil with the lime juice, shallot and cilantro. Using a sharp knife, peel the grapefruit, frmoving all of the bitter white pith.  Working over the bowl, cut between the section of fruit and then squeeze the juice out decarding the meat of the fruit.  gently fold the avocado and season with salt and pepper

In a medium skillet heat the remaining oil until shimmering.  Add the shrimp, season with salt and pepper and cook over a moderate heat.  Tossing the shrimp until they are curled and light pink.  Do not overcook. about 3 to 4 minutes.

Arrange the lettuce on the platter.  Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette and 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 pumpking seeds on the top and serve right away.

The best way to have a great shrimp recipe is to start out with great shrimp.  To order fresh shrimp on line go to www.Texshrimp.com or call 956-241-1733 and talk to peggy.