Retha’s Grapefruit and Avocado Salad with Shrimp can be served as an appetizer or scrumptious as a meal. Drizzle with raspberry vinaigrette just before serving.

INGREDIENTS:
Recipe Makes 4 servings

Shrimp:
(1 pound) large peeled and deveined shrimp, rinsed well
3 tbsp coconut oil
juice of 1 lemon, about 1/4 cup
1 clove garlic, minced
salt and pepper

Salad:
1-2 large Ruby Red grapefruit
1 firm, ripe avocado
2 tbsp coconut oil
1 tbsp red-wine vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/4 tsp salt
1/8 tsp pepper
2 tbsp chopped fresh dill
6 cups chopped fresh romaine lettuce greens

DIRECTIONS:

For shrimp – in a medium non reactive (stainless-steel) bowl, combine marinade ingredients. Add shrimp. Toss to coat and leave to marinate for about 30 minutes. Remove shrimp from marinade. Heat a pan over medium high heat, and cook shrimp for about 2-3 minutes, until pink. Set aside to cool.

Slice peel from top and bottom of grapefruit. Peel sides so all the flesh is showing. Cut out segments over a bowl to catch the juice. Reserve about 1/4 cup juice for dressing. Cut avocado in quarters around pit. Remove and discard pit, then peel and dice.
In a small bowl, whisk together 1/4 cup grapefruit juice, oil, vinegar, mustard, honey, salt and pepper and dill. Adjust seasonings. Divide greens among 4 plates. Top with grapefruit, avocado, and shrimp. *Option: Drizzle with raspberry vinaigrette just before serving.