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Prep time
20 minutes
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Cook time
10 minutes
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Serves
3-4
Ingredients
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2¼ tablespoons
white wine vinegar
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½ teaspoons
salt
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½ tablespoons
chili powder
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3 tablespoons
extra virgin olive oil
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3 cups
butterhead lettuce
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2
grapefruits
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2
avocados
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10 ounces
shrimp
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1 sprig
scallion, including top, thinly sliced
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4 tablespoons
chopped cilantro
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1 pinch
Pepper flakes or paprika
Directions
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Combine white wine vinegar, salt, chili powder and olive oil together in a small bowl and whisk them all up.
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Wash the lettuce carefully and tear them to medium-sized pieces. Get the avocados peeled and cut in slices, and grapefruits peeled and cut into segments.
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Boil the shrimps in preheat temperature until they turn opaque and pink. Remove them from the pot and chill.
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Toss the lettuce, cooked shrimps, avocados and grapefruits in the dressing that has been made at the first step.
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Assemble the salad in a large dish. Top it with scallion, cilantro or pepper flakes if you wish to.
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Notes
- Shrimp salad is often served slightly chilled, but it’s all fine to keep the dish at room temperature too.
- Once drizzled with the dressing, the salad should be served right after that to avoid the lettuce becoming too mushy.
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