Simple, fresh ingredients are the star of this summery salad, from the buttery shrimp and sweet-tart grapefruit to the thick slices of ripe California Avocados. The whole thing comes together in about 20 minutes or so, meaning it’s speedy enough for a last-minute lunch or a weeknight bite. But just because it’s quick to make, doesn’t mean it wouldn’t feel right at home on a dinner party spread, served alongside a few grilled mains, some roasted seasonal veggies, and a chilled bottle of wine.
Ingredients
- 6 ounces shrimp, peeled, deveined and patted dry
- kosher salt
- freshly ground black pepper
- 1 teaspoon olive oil
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- juice from 1/2 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon mustard
- 1 teaspoon minced italian parsley
- 1 teaspoon minced tarragon
- 1 teaspoon minced chives
- kosher salt
- freshly ground black pepper
- 2 to 3 handfuls arugula
- 1 california avocado, peeled and sliced
- 1 pink grapefruit, cut into supremes
Instruction
- Make the shrimp: In a small bowl, toss the shrimp with salt, a few rounds of freshly cracked pepper, paprika, and cumin.
- To a medium skillet set over medium-high heat, add the olive oil. When the oil is hot, add the shrimp and cook for 1 to 2 minutes per side, until the shrimp are firm to the touch and pink. Remove and set aside.
- Make the salad dressing: In a medium bowl, whisk together the lemon, olive oil, mustard, parsley, tarragon, chives and a few pinches each salt and pepper.
- Mix in the arugula and toss until evenly coated. Add the grapefruit and avocado and toss one last time. Arrange the shrimp on top of the salad and serve.
