Citrus and Shrimp Salad

Frozen cooked shrimp are a great shortcut to shrimp salad, an entertaining classic. In this recipe, we tossed shrimp with grapefruit, clementines and fennel for a refreshing salad to serve as a starter course, or as lunch with bread and butter on the side. Cut the avocado just before serving to prevent browning.

Ingredients9

    2 large red grapefruits
    3 tbsp (45 mL) PC Black Label 100% Pure Roasted Walnut Oil
    2 tbsp (25 mL) minced shallots
    1/2 tsp (2 mL) each salt and freshly ground black pepper
    6 clementines
    1 bulb fennel, cored and thinly sliced
    1 pkg (400 g) PC Raw Zipperback Responsibly Farmed Jumbo Pacific White Shrimp
    1 head Boston lettuce, leaves separated
    1 avocado, sliced

Cooking Instructions

1

Slice top and bottom off each grapefruit; peel with knife removing all white pith. Cut between membranes to release each section into small bowl; transfer sections to large bowl while saving juice in small bowl. Squeeze juice from membranes into the small bowl; pour 1/4 cup (50 mL) juice into a measuring cup (reserve remaining juice for another use). Whisk in oil, shallots, salt and pepper; pour over grapefruit sections.

2

Peel clementines and remove white pith. Slice each crosswise into four pieces; add to grapefruit. Gently toss in fennel and shrimp.

3

Line serving platter with lettuce leaves; top with shrimp salad. Arrange avocado slices over top along with fennel fronds, if desired.
You will need
2 large red grapefruits
3 tbsp (45 mL) PC Black Label 100% Pure Roasted Walnut Oil
2 tbsp (25 mL) minced shallots
1/2 tsp (2 mL) each salt and freshly ground black pepper
6 clementines
1 bulb fennel, cored and thinly sliced
1 pkg (400 g) PC Raw Zipperback Responsibly Farmed Jumbo Pacific White Shrimp
1 head Boston lettuce, leaves separated
1 avocado, sliced
Chef's tip To serve as a first course, line eight salad plates with lettuce leaves. Top with shrimp salad and avocado.