Shrimp Avocado & Grapefruit Salad Print Email

12 oz large or jumbo shrimp
2 small to medium ruby grapefruit
1 carrot, julienned with a zester
1/2 cup bell pepper slices, red and yellow
4-5 sliced mushrooms
1 avocado, sliced
3-4 cups baby spinach, spring greens or a combination

Grapefruit Ginger Vinaigrette
1/4 cup grapefruit juice
1/4 cup olive oil
1 TBS Mirin (mild Japanese Vinegar)
1 tsp finely grated fresh ginger
1 tsp sugar
sea salt and white pepper to taste

Peel and clean shrimp, steam just until done, chill - if using cooked cocktail shrimp, remove tails and split. In the mean time peel grapefruit and cut flesh from segments, squeeze all the juice from remaining fruit. Prepare remaining ingredients.

Combine vinaigrette ingredients, seasoning with approximately 1/4 tsp. each of sea salt and white pepper. Whisk, or shake in a covered container to combine.

Place baby spinach on serving plate, decorating with other vegetables and topping with shrimp. Serve with Grapefruit Ginger Vinaigrette. Experiment with variations. For sitdown service, toss spinach and veggies with dressing, topping with shrimp. -Chef Mick Rosacci, Tony's Market