Grapefruit And Avocado Salad

Recipe Ingredients

6		Shrimp - peeled, deveined (large)
1		Pink grapefruit (large)
1		Avocado (medium)
2 tablespoons	30ml	Mayonnaise
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Chopped shallots
1		Brandy
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Toasted pecans
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Poach the shrimp in crab boil until just pink, and cool. Remove the skin and pith from the grapefruit and cut into 6 slices. Halve the avocado and remove the pit. Using a spoon remove each half from the skin. Cut each half into a fan, leaving the top section intact. In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper to taste.

Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place the avocado at the base of the grapefruit. Position the shrimp around the plate. Drizzle with the dressing. Garnish with toasted pecans and chopped parsley.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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