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Meal IdeasCITRUS SALAD WITH SHRIMP - Metabolism SeriesRead Recipe » OATMEAL RAISIN SQUARES - Metabolism Series Read Recipe » ASIAN HUMMUS & GRILLED VEGETABLE SANDWICH- Healthier Skin Series Read Recipe » PASTA WITH TUNA AND OLIVE VINAIGRETTE - Healthy Skin Series Read Recipe » PAN-SEARED SCALLOPS WITH WALNUTS - Healthy Skin Series Read Recipe » HALIBUT WITH HERBS AND CAPER PESTO Read Recipe » ROASTED ASPARAGUS WITH PINE NUTS Read Recipe » |
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Anissa's RecipesCITRUS SALAD WITH SHRIMP - Metabolism Series
Serves: 6INGREDIENTS: VINAIGRETTE: 1 teaspoon Grapefruit rind, grated 3 tablespoons Grapefruit juice 2 tablespoons Extra virgin olive oil 1 tablespoon White wine vinegar 1/2 teaspoon Salt 1/4 teaspoon Black pepper, freshly ground SALAD: 1 1/4 pounds Jumbo shrimp, peeled and deveined 2 navel Oranges 2 blood Oranges 1 pink Grapefruit 1/2 cup Red onion, sliced 1 tablespoon Mint, sliced 2 cups trimmed Watercress (about 1 bunch) 10 Kumquats, seeded and thinly sliced DIRECTIONS: 1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk. 2. To prepare salad, add shrimp to large saucepan of boiling water. Remove from heat, and let stand for 5 minutes or until shrimp are done. Drain and rinse with cold water; drain. 3. Cut a 1/4-inch slice off top and bottom of oranges and grapefruit. Cut away peel so no white pith remains. Cut fruit crosswise into 1/4-inch-thick slices, and discard any seeds. Cut each grapefruit slice into quarters. Arrange fruit on a serving platter. Drizzle fruit with 2 tablespoons vinaigrette. 4. Combine shrimp, onion, mint, and 1 tablespoon vinaigrette, tossing gently to coat. Arrange shrimp mixture over fruit. 5. Combine remaining vinaigrette, watercress, and kumquats, tossing gently to coat. Arrange watercress mixture over shrimp mixture. Serve immediately. « Back to Recipes & Headlines |