Seafood citrus salad

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


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

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