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03-14-2013, 12:06 PM | #1 |
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Herf Dog Herf God
Join Date: Oct 2002
Location: Republic of Texas
Posts: 34,199
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Dinner Improv
The ruby red grapefruit tree that Mrs. Dawg and I planted a few years back is finally producing. Having learned that patience is the key to picking sweet grapefruit, we're just getting into them now.
So I came up with a recipe that I've done a couple of times, and will do again tonight: MD's Texas Shrimp Salad 1 large ruby red grapefruit 2 large Haas avocados 2 lbs jumbo shrimp 1/4 cup thinly sliced red onion 1/4 cup coarsely chopped cilantro Juice of 2 limes Cane sugar Extra virgin olive oil Peel and de-vein the shrimp. Boil until just done, then drain and ice immediately. When they're cold, drain off the water and pick out any remnant ice bits, but keep them good and cold. Peel the grapefruit, then peel and seed the segments. Cut the avocados in half lengthwise by circling the pit with a sharp knife. Remove the pit, peel the halves, and cut the flesh into 3/4" chunks. In a mixing bowl, whisk sugar into the lime juice until you've just taken a bit of the edge off of the tartness (which doesn't take much, but this is a to-your-own-taste thing). Add olive oil in a thin stream, whisking continuously, to make a vinaigrette. Combine all ingredients in a serving bowl, fold gently to mix. Serve immediately.
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