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Yield: 4 servings

• 1 pound  extra-large shrimp
• 1 lemon, halved
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 2 medium Ruby Red grapefruits, segmented and juice reserved
• 1 large avocado, pitted, peeled and diced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon honey
• 1 1/2 teaspoons grated fresh ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh mint leaves
• 2 ounces snow peas (about 24), strings removed, cut lengthwise in 1/8-inch strips
• 16 Bibb lettuce leaves, washed and dried

In medium saucepan, cook the shrimp for 2 minutes in 3 cups boiling water with lemon, bay leaf and peppercorns.

Drain the shrimp, peel, devein, and refrigerate in large bowl until ready to assemble.

To prepare the vinaigrette: Puree in blender until smooth: 1/4 cup of the reserved grapefruit juice, 1/4 of the avocado, lime juice, honey, ginger, salt and pepper.

Refrigerate until ready to serve.

Assembly: Add grapefruit, remaining avocado, mint, and snow peas to the shrimp.

Pour the vinaigrette over the shrimp mixture and toss gently to coat.

Arrange the lettuce leaves on four plates and top with the shrimp mixture.

Nutritional Value Per Serving
Calories 273, Calories From Fat 89, Total Fat 10g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 172mg, Total Carbohydrate 22g, Protein 27g, Omega 3 Fatty Acid 0.70g

Florida Department of Agriculture and Consumer Services



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