SHRIMP & CITRUS SALAD

SHRIMP & CITRUS salad

Ingredients

1⁄3 cup olive oil

2 tbsp EPICURE Guacamole Dip Mix, divided

1⁄2 tbsp honey

1⁄2 tbsp red wine vinegar

1⁄2 lime

1 grapefruit

1 orange, such as Navel, Cara Cara, or blood orange

1⁄4 small red onion

1 head lettuce, such as butter or romaine

1 bag (340 g) frozen peeled shrimp, defrosted

1 tbsp EPICURE Ancho Lime Rub

1/2 tsp honey

1 tsp olive oil

1/3 c water

DIRECTIONS

Place shrimp in 4 Cup bowl, add Ancho Lime rub, water, honey and olive oil, toss well.

For vinaigrette, combine oil, 1 tbsp dip mix, honey, and vinegar. Using 2-in-1 Citrus Press, squeeze in juice from lime. Whisk well.  

Heat oil in Sauté Pan over medium-high heat, add shrimp, sauté until it changes colour to pink.

Set aside to cool.

Cut the top and bottom from the grapefruit and orange. Carefully slice the peel off, removing as much of the pith as possible. Then slice into pieces, crosswise. Cut onion into thin slices. 

Arrange lettuce leaves on a large serving platter; scatter grapefruit, orange, and onion on top.  

Top salad with shrimp; drizzle with dressing, to taste.  Enjoy!

This citrus salad brings a burst of freshness and a hint of summer into every bite. It's a wonderful reminder of the simple pleasures that nature provides us, and I couldn't resist sharing this newfound culinary joy with you.