Grapefruit and avocado salad

2 Servings

Ingredients

Quantity Ingredient
6 larges Shrimp; peeled, deveined
1 large Pink grapefruit
1 medium Avocado
2 tablespoons Mayonnaise
1 teaspoon Lemon juice
1 teaspoon Chopped shallots
1 dash Brandy
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons Toasted pecans
1 tablespoon Chopped parsley

Directions

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-12-1997

Recipe by: Emeril Lagasse

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