Grapefruit and shrimp salad - country cooking

4 servings

Ingredients

Quantity Ingredient
1 Green onion
1¼ pounds Jumbo shrimp, cooked, shelled, and deveined
1 Pink grapefruit, sectioned
Grapefruit Vinaigrette
(recipe follows)
1 Head Boston lettuce
1 small Head radicchio
1 cup Chicory pieces
½ cup Sliced celery

Directions

1. Cut green onion lengthwise into thin strips. Cut strips across into 3-inch lengths. Drop in small bowl of ice water. Cover and refrigerate I flour.

2. In medium-size bowl, combine shrimp and grapefruit sections.

Prepare Grapefruit Vinaigrette (recipe follows). Add 2 T vinaigrette to shrimp mixture; toss to combine well. Cover shrimp mixture and remaining vinaigrette. Refrigerate 1 flour.

3. When ready to serve, tear Boston lettuce and radicchio into bite-size pieces. Drain green onion curls. In large bowl, toss together onion curls, lettuce, radicchio, chicory, and celery. Add shrimp mixture; toss once. Serve with remaining vinaigrette.

Grapefruit Vinaigrette: In 1-C screw-top jar with tight-fitting lid, combine ¼ C olive oil, 3 T grapefruit juice, 1½ T cider vinegar, 1 t Dijon-style prepared mustard, ½ t sugar, and ¼ t dried oregano leaves, crumbled. Cover tightly and shake until uniformly combined.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary MMMMM

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