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Pink Grapefruit & Shrimp Salad

the.instructor's picture
Ingredients
  Sweetened shredded dried coconut 1⁄4 Cup (4 tbs)
  Grapefruit 4 Pound (Ruby Or Pink)
  Shelled cooked shrimp 1⁄4 Pound
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.

Recipe Summary

Method: 
Chilling
Dish: 
Salad
Ingredient: 
Shrimp

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