Mojo Shrimp, Avocado, and Grapefruit Salad with Lemon Dressing
So I was eating a tuna, watermelon, and green chili salad at the incomparable Les Fleur de Lis Cafe, and I thought to myself, "I have got to try to make more things like this." I wouldn't compare my cooking to Lenny's, but I'm pretty happy with the result.
Marinate 1 pound of peeled, veined shrimp in Mojo marinade for 30 minutes. At the same time, combine 5 teaspoons of finely chopped shallot in a small bowl with with 2 tablespoons of lemon juice and half a teaspoon of salt, and let stand at room temperature for 30 minutes. Meanwhile, half one avocado lengthwise, remove the pit, and cut it in to 1/2 inch slices. Also, peel one ruby red grapefruit, making sure to remove all of the pith, and separate in to sections.
Once the shrimp is finished marinating, broil it at 450 degrees for three minutes. Flip the shrimp, spoon more marinade over it, and broil for another 2 minutes. Put some arugula and radicchio in the center of two plates, and arrange the avocado and grapefruit around it. Add 4 tablespoons of olive oil to the lemon mixture, mix well, and spoon over the lettuce, avocado, and grapefruit. Pile half the shrimp on the center of each plate, over the arugula and radicchio.
Serves 2.
You could try chilling the shrimp, I suppose, but I think I preferred them warm, especially with the marinade. You could also shake just a little bit of coarse ground sea salt over the top for texture, if you wanted, but I don't think that's really necessary, either. Honestly, I don't think I'd change a thing - the next time I make this, I'll probably make it exactly the same.