Caribbean flavored shrimp salad with grapefruit and avocado and dressed with a lime vinaigrette
Green, greens-they’re good for your heart. Or something like that. No, that was beans. Anyway, not wrong about the greens either, and as summer slowly but surely makes itself known, I for one need more exciting ways to eat healthy things in warmer weather, lest I resort to my summer standbys of cereal and/or ice cream.
It really is great being an adult, isn’t it?
Anyway, this salad is a loose adaptation from one that I’ve had from our office café. It has surprisingly good food, and the most addictive homemade Parmesan potato chips, but this salad draws our attention today (and now, mentally, do the potato chips).
I made it interesting in my own crazy way by turning the grilled shrimp into Caribbean grilled shrimp, turning it into my Caribbean Shrimp Salad with Grapefruit and Avocado. Oh yeah. I took the adobo seasoning* from the ever popular Haitian Mac and sprinkled it over some shrimp, cooking it then with orange juice, fresh-squeezed. All that goodness is then tossed in a bed of greens, grapefruit segments, avocado bits, fresh herbs and then all is topped with an orange version of the versatile vinaigrette and some candied almonds.
- 1 pound peeled and deveined shrimp
- 1 tsp garlic salt
- 1 tsp coarse black pepper
- 1 tsp Mexican oregano
- 1 tsp turmeric
- 1 TB olive oil
- 1 whole orange, juiced (about 1/3 cup)
- 1 large grapefruit, peeled and sliced into clean segments, with as little skin as possible
- 1 avocado, diced
- 2 TB fresh mint, julienne
- 2 TB fresh basil, julienne
- ¼ cup candied, sliced almonds
- 3 TB versatile vinaigrette
- 8 cups greens, your favorite
- In a small bowl, mix together the garlic salt, black pepper, oregano and turmeric. Sprinkle over the shrimp.
- In a large saucepan over medium high heat, add the oil and let heat until it starts to ripple. Add the shrimp and cook, stirring constantly until they are almost pink. Toss in 3 TB orange juice and continue cooking until the shrimp are cooked through and the juice has evaporated. Set aside to cool slightly.
- In a small bowl, mix together the 3 TB vinaigrette and the remaining 2 TB orange juice. Set aside
- In a large bowl, add the greens, herbs, grapefruit and avocado. Add the dressing and toss until all is well coated.
- Serve by laying the greens mixture out on a large serving plate. Place the shrimp on top and sprinkle with the candied almonds. Serve warm or cold. And then have some ice cream.
All good and healthy because you know I’ll be eating that ice cream anyway.
*Reminder: Adobo seasoning is equal parts garlic salt, coarse black pepper, Mexican oregano and turmeric
Written before sleepy time.