One pound of peeled shrimp
¼ cup olive oil
¼ cup fresh-squeezed grapefruit juice, about 1 grapefruit
3 cloves of garlic, minced 3 tablespoons cilantro, chopped
One “thumb” of ginger, grated 2 tablespoons butter
2 tablespoons lemon juice, fresh squeezed
Dressing 3 tablespoons olive oil
3 tablespoons Dijon mustard Sea salt, black pepper
4 oz spicy cress 4 heads of endive 3 green onions
2 Hass avocados
3 watermelon radishes (Spring, Summer) or 2 heads of celery root (Fall, Winter)
2 ruby grapefruits, sectioned
Marinate shrimp in a mixture of olive oil and grapefruit juice with the minced garlic, chopped cilantro, and grated ginger. Place in medium bowl in refrigerator. Let marinate for one hour or up to one day in the refrigerator.
Whisk olive oil and Dijon mustard for dressing, add salt and pepper to taste.
Wash spicy cress and let dry. Core endive and wash. Thinly slice green onion. Peel and slice avocado into wedges. Thinly slice watermelon radishes, (roughly the thickness of a quarter).
Melt butter with lemon juice over medium heat. Remove shrimp from marinade and sauté in pan, season to taste. Shrimp is cooked through when the color turns opaque, roughly 5 minutes.
Place endive spears in a star pattern, four to a plate, place avocado next to each spear, place grapefruit next to the avocado. Garnish each endive with celery root.
Save the remaining slices of avocado, radish, grapefruit, spicy cress and green onion and toss in bowl with dressing.
Place in center of plate in small mound. Place one shrimp on the top of the mound in the center of the plate and the remaining shrimp are placed in on top of the avocado slices. Garnish with twig of cress.
Appetizer, Salad, Entree
New Year’s Day, Mother’s Day, Memorial Day, Easter, Father’s Day, Independence Day, Summer, Labor Day, Dinner Party, #SauvBlanc Day, Thanksgiving, Christmas