Simple, fresh ingredients are the star of this summery salad, from the buttery shrimp and sweet-tart grapefruit to the thick slices of ripe California Avocados. The whole thing comes together in about 20 minutes or so, meaning it’s speedy enough for a last-minute lunch or a weeknight bite. But just because it’s quick to make, doesn’t mean it wouldn’t feel right at home on a dinner party spread, served alongside a few grilled mains, some roasted seasonal veggies, and a chilled bottle of wine.
Make the shrimp: In a small bowl, toss the shrimp with salt, a few rounds of freshly cracked pepper, paprika, and cumin.
To a medium skillet set over medium-high heat, add the olive oil. When the oil is hot, add the shrimp and cook for 1 to 2 minutes per side, until the shrimp are firm to the touch and pink. Remove and set aside.
Make the salad dressing: In a medium bowl, whisk together the lemon, olive oil, mustard, parsley, tarragon, chives and a few pinches each salt and pepper.
Mix in the arugula and toss until evenly coated. Add the grapefruit and avocado and toss one last time. Arrange the shrimp on top of the salad and serve.
I'm the writer behind the food blog, A Cozy Kitchen. My blog is a place where my love for cute things, pancakes and corgis is celebrated. In Spring 2013 my first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack, was published.