Ingredients
2 grapefruits
1 lb. shelled and deveined large shrimp
kosher salt
Freshly ground black pepper
2 tbsp. olive oil
1 avocado
1/2 c. sliced red onion
1/4 c. fresh flat-leaf parsley leaves
4 tbsp. extra-virgin olive oil
Preparation
Step 1Use a sharp knife to slice off the tops and bottoms of the grapefruits, removing all of the white pith to expose the fruit. Following the curve of the fruit, slice around the sides to do the same. You should have just juicy grapefruit showing and no white pith or membranes at this point. Use a paring knife to slice between the membranes of each section to remove the segments. Put the segments into a medium bowl, discarding any pits.Step 2Preheat a grill or grill pan to medium-high heat.Step 3Season the shrimp on both sides with salt and pepper. Drizzle with the olive oil and put on the grill. Grill until cooked through, about 2 minutes per side.Step 4Meanwhile, add the avocado, onion, parsley leaves, extra-virgin olive oil, and a good pinch of salt to the grapefruit segments and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.Step 5Put the shrimp on plates, top with the grapefruit salad, and serve.
From: Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners © 2013 by Michael Symon and Douglas Trattner Buy the book
