Citrus and shrimp give salad Asian flair

02:39 PM CST on Wednesday, January 23, 2008

This is the season for grapefruit and oranges, and this refreshing, light salad can be served as an appetizer or stand alone as a luncheon entree.

The simple dressing is made from citrus juices, adding a touch of sweet chile sauce for flavor.

Ruby Red Salad uses seasonal citrus and shrimp for a healthy appetizer or entree.

Many brands of chile sauce are available including Mae Ploy, found in the Asian-foods section of most supermarkets.

Use cooked shrimp (tails removed) that have been deveined. If frozen, thaw them quickly in a colander under cold running water. The 50- to 70-count size are pictured; if you buy larger shrimp, reduce the number of shrimp per serving.

The citrus dressing helps prevent the avocado from turning brown, so you can make this at least 1 hour in advance. I buy avocadoes that are somewhat firm and let them ripen at room temperature for 3 to 5 days.

Anne Greer McCann is a Dallas author and restaurant consultant.

RUBY RED SALAD
2 large ruby red grapefruit
3 seedless navel oranges
¼ cup extra-light olive or canola oil
3 tablespoons sweet chile sauce
Salt to taste
1 avocado
1 pound cooked, frozen shrimp (50- to 70-count), thawed under cold water
Juice from one lime
1 ½ tablespoons freshly minced cilantro or basil
1 head Boston lettuce, separated into leaves and rinsed
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Using a sharp knife, slice the ends from grapefruit and oranges. Remove sections from the fruit, cutting between the white membranes. Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.

Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.

For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size. Reserve unused sections and juice and refrigerate for another use. Peel and pit avocado and cut into bite-size pieces. Coat with fresh lime juice and several tablespoons of dressing.

When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Allow 6 or 7 shrimp per person.

Arrange 2 or 3 lettuce leaves on six salad plates. Spoon the salad mixture into the leaves and serve immediately.

Makes 6 appetizer salads.

PER SERVING: Calories 242 (53% fat) Fat 15 g (2 g sat) Cholesterol 53 mg Sodium 386 mg Fiber 5 g Carbohydrates 21 g Protein 9 g


Source:
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