Wild American Shrimp with Oro Blanco Grapefruit, Avocado, Fe

Sastojci

Wild American Shrimp with Oro Blanco Grapefruit, Avocado, Fennel, and Jalapeno

Vinaigrette

Serves 4

2 jalapenos, seeded and sliced

1/2 med carrot, sliced

1/2 med white onion, sliced

3 garlic cloves, smashed

1/2 c rice vinegar

1 lb very fresh Wild American shrimp

1/4 c canola oil plus extra for coating shrimp

1 oro blanco grapefruit (or other sweet grapefruit if not available), peel and pith

discarded and fruit cut into sections

1 med fennel bulb, stalks discarded and bulb thinly sliced

a small red onion, thinly sliced

1/2 c fresh mint leaves

1 large avocado, halved, pitted, peeled, and sliced

Preheat charcoal gas grill to low to med.

Bring a small pot of water to a boil. Add jalapenos, carrot, onion, and garlic and cook

until tender. Drain well and transfer to blender or food processor. Add vinegar, salt,

and black pepper to taste. Set aside.

Clean the shrimp, snipping off the feet and feelers. Do not remove the heads. Toss the

shrimp with a little oil, salt, and black pepper. Grill until just cooked, about 2 mins per

side.

Slice the heads from the shrimp, leaving on the edible shells. Toss the shrimp with the

japlapeno dressing, grapefruit, fennel, red onion, and mint. Mound on top of avocado

slices.