Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Grapefruit, medium |
1 \N | Orange medium |
4 cups | Lettuce, iceberg |
1 medium | Pepper, red or green |
2 tablespoons | Lime juice |
2 tablespoons | Water |
2 tablespoons | Vegetable oil |
2 eaches | Onions, green |
¼ cup | Chilis canned, diced |
8 ounces | Shrimp, tiny about 40 |
¼ teaspoon | Salt |
\N \N | Red pepper, dash |
⅛ teaspoon | Chili powder |
DRESSING
Peel grapefruit and orange, remove all white membranes,. Over a bowl to catch juices, section fruit by cutting on both sides of each section, remove fruit sections. Set fruit sections aside, reserve 2 tbsp. juice to use in dressing. Prepare dressing by mixing all ingredients, set in fridge to chill. Arrange 1 cup lettuce on each of 4 plates or bowls. Arrange ¼ of pepper strips, green onions, chilis and shrimp on each plate, then fruit slices. Drizzle 1 tbsp.
lime dressing over each salad. Dressing. In small container, with tight fitting lid, combine lime juice water, 2 tbsp. reserved fruit juice, oil, salt red pepper and chili powder. Cover tightly, shake 15 seconds. can be stored up to 5 days. Submitted By JESSE WALTERS On 10-13-94