Citrus - Shrimp Salad
This is a fabulous, refreshing, and pretty salad that is perfect for a buffet or lunch in spring. It is not substantial enough for a dinner entree but makes a great appetizer. Make the shrimp in advance to allow time for them to cool and absorb flavors of the vinaigrette.Based on a recipe from Cooking Light, December 1996, p 172.
Servings: 8 servings
- 2 pounds medium shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped shallots
- 2 tablespoons plain fat-free yogurt
- 2 tablespoons orange juice
- 1 3/4 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- pinch salt
- 1/4 teaspoon pepper
- 4 cups sliced romaine lettuce
- 2 cups pink grapefruit sections about 4 large grapefruit
- 2 cups orange sections about 5 oranges
- 1/4 cup chopped fresh chives
- Fill a 3-quart pot with water and bring to a boil over high heat. Reduce heat to medium; add shrimp and cook until done, 3 to 5 minutes. Drain in a colander and rinse with cold water; chill. Preparing shrimp takes 15 minutes.
- In a medium bowl, combine salad dressing ingredients. Whisk until uniformly combined. Add cooked shrimp; stir to evenly coat. Refrigerate a while, to allow shrimp to absorb flavors. Dressing takes 30 minutes.
- Just before serving, line a large serving platter with sliced lettuce. Arrange grapefruit sections and orange sections around edge. Spoon shrimp with vinaigrette into center of platter; Sprinkle with chives.
If making in advance, prepare the lettuce, fruit, and salad dressing. Cook the shrimp and combine with the dressing; refrigerate. Assemble just before serving.