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Categories:
olive oil cayenne pepper shrimp lemon rind orange rind orange juice lime juice olive oil salt freshly ground pepper avocados pink grapefruit mint leaves
Viewed: 51 - Published at: 7 years agoIngredients
- 1 teaspoon olive oil
- 1/2 teaspoon cayenne pepper
- 1/2 pound medium shrimp, peeled and cleaned
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 medium ripe avocados, peeled, pitted, cut into 1/4-inch-thick half-moon slices
- 1 large pink grapefruit, separated into sections
- 1/2 cup minced mint leaves
Method
- Combine the olive oil and cayenne pepper in a nonstick skillet.
- Heat over high heat until barely smoking.
- Add the shrimp and saute until the shrimp turn opaque, about 3 minutes.
- Transfer to a plate.
- Set aside to cool.
- Slice in half lengthwise.
- Set aside.
- Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl.
- Whisk in the olive oil.
- Add the salt and pepper.
- Add the avocado slices and grapefruit sections.
- Toss gently.
- Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other.
- Add the shrimp to the citrus and toss in the remaining vinaigrette.
- Mound the shrimp in the center of the ring.
- Garnish with the mint.
