Around the World Cooking - Avocado, Shrimp and Grapefruit Salad

This is a light and fresh salad that is simple and tasty. Can be a starter or a main course.

Ingredients	Directions
Vinaigrette: 1 shallot, finely chopped 3 tbsp B.R.Cohn California Entra Virgin olive Oil 2 tbsp fresh ruby red grapefruit juice 2 tbsp B.R. Cohn Champagne Vinegar 1/2 tsp grapefruit zest sea salt and freshly ground pepper Salad: 1 lb chilled shrimp, peeled, deveined and cooked 2 ruby red grapefruits 2 medium avocados 6 cups mixed greens	Place all vinaigrette ingredients in a screw cap jar and shake until thoroughly combined. Peel grapefruits, removing pith and membranes and cut into sections. Reserve any juice. Cut avocados in half and remove pit and skin. Cunt into 1/4 inch slices and drizzle with reserved grapefruit juice. Toss the mixed greens with half of the vinaigrette. Divide between four individual serving plates, top with grapefruit, avocado, and shrimp, and drizzle with rest of dressing.

Ingredients

Directions

Vinaigrette:

1 shallot, finely chopped

3 tbsp B.R.Cohn California Entra Virgin olive Oil

2 tbsp fresh ruby red grapefruit juice

2 tbsp B.R. Cohn Champagne Vinegar

1/2 tsp grapefruit zest

sea salt and freshly ground pepper

Salad:

1 lb chilled shrimp, peeled, deveined and cooked

2 ruby red grapefruits