Grapefruit and Shrimp SaladPosted: Updated:
¼ Red Onion
2oz Escarole Heart
1 U4 Shrimp (Can sub smaller and more shrimp if desired)
4 oz. Melted Butter
Red wine vinegar and olive oil to taste
• Carefully removed the grapefruit's yellow skin and pith, and then separate the interior into segments. The pieces go into a bowl with thin slices of red onion, tender hearts of escarole and a little frisee.The vinaigrette is made using red wine vinegar, olive oil, and salt. I just make this to taste.
• This is a great combination and well balanced - the tangy sweet of the fruit, the slightly bitter escarole and frisee, the brightness of the onion, and the lushness of the olive oil
• Poach the shrimp in the melted butter. Or simply sauté in the butter. Lay the shrimp on top of the salad or toss them through if small shrimp.