Grapefruit and avocado salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Shrimp; peeled, deveined |
| 1 | large | Pink grapefruit |
| 1 | medium | Avocado |
| 2 | tablespoons | Mayonnaise |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Chopped shallots |
| 1 | dash | Brandy |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tablespoons | Toasted pecans |
| 1 | tablespoon | Chopped parsley |
Directions
Poach the shrimp in crab boil until just pink, and cool. Remove the skin and pith from the grapefruit and cut into 6 slices. Halve the avocado and remove the pit. Using a spoon remove each half from the skin. Cut each half into a fan, leaving the top section intact. In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper to taste.
Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place the avocado at the base of the grapefruit. Position the shrimp around the plate. Drizzle with the dressing. Garnish with toasted pecans and chopped parsley.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-12-1997
Recipe by: Emeril Lagasse