I am not a fan of the any of the Oprah diets for various reasons, but I love finding new and fun recipes. Here is one I thought would be great for Spring.by Bob Greene
Florida Grapefruit Salad with Seared Shrimp
Makes 4 servings
Prep Time: 1 hour
Total Time: 90 minutes
INGREDIENTS
8 baby potatoes
3 Florida grapefruits
1 small fennel bulb, thinly sliced (about 1 cup)
1/2 whole cucumber
1 avocado
1 persimmon
4 Tablespoons fresh pomegranate seeds
2 sprigs tarragon
1 head radicchio
1 Tablespoon extra virgin olive oil
12 jumbo shrimp (peeled and de-veined)
DIRECTIONS
Cook potatoes in boiling salted water until very tender.
While the potatoes are cooking, whisk the ingredients for the vinaigrette together in a medium bowl. Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavor.
Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing shrimp.
Thinly slice the fennel and cucumber. Peel and cube the avocado and persimmon. Peel seeds from the pomegranate. Pluck individual tarragon leaves from the stem. Tear the radicchio into medium-sized pieces. Set all ingredients aside. In a hot saut頰an, sear shrimp in one tablespoon of olive oil. Cook the shrimp approximately one or two minutes on each side.
Add grapefruit zest and reserved juice to pan. Combine shrimp and remaining salad ingredients together, toss and serve.
Cook potatoes in boiling salted water until very tender.
While the potatoes are cooking, whisk the ingredients for the vinaigrette together in a medium bowl. Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavor.
Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing shrimp.
Thinly slice the fennel and cucumber. Peel and cube the avocado and persimmon. Peel seeds from the pomegranate. Pluck individual tarragon leaves from the stem. Tear the radicchio into medium-sized pieces. Set all ingredients aside. In a hot saut頰an, sear shrimp in one tablespoon of olive oil. Cook the shrimp approximately one or two minutes on each side.
Add grapefruit zest and reserved juice to pan. Combine shrimp and remaining salad ingredients together, toss and serve.
