clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Shrimp, Grapefruit and Avocado Salad

  • Author: Marie Bostwick
  • Yield: 2 servings 1x



For the Salad:

  • 12 oz medium to large shelled and deveined shrimp (thawed if using frozen)
  • 1 T butter
  • 2 cloves garlic, minced
  • 2 tsp lemon juice
  • 1 large grapefruit, surpremed (grapefruit sections with peel, pith and membranes removed)
  • 1 small ripe avocado, peeled, seeded, and cut into chunks
  • 68 cups red or green leaf lettuce, washed and torn into bite sized pieces
  • Salt and pepper

For the Citrus Vinaigrette:

  • Juice of one medium orange (or 3 T prepared orange juice)
  • 3 T rice vinegar
  • 1.5 T honey
  • ½ cup good olive oil
  • Salt and pepper to taste


  1. Melt butter on stove over medium heat. Add shrimp, garlic, and pinch salt and pepper to butter. Cook for 2-3 minutes. Turn shrimp over and cook for an additional 203 minutes garlic is fragrant and shrimp is pink on both sides. Add lemon juice to the pan, stir briefly, and remove pan from the stove. Set aside.
  2. In a small bowl, whisk together all the ingredients for citrus vinaigrette. Taste and adjust seasonings as necessary. (Recipe makes more vinaigrette than you will. Reserve extra for another use.)
  3. Place lettuce, grapefruit, avocado, and shrimp in a large salad bowl. Pour on the desired amount of vinaigrette on the salad and toss to coat. Divide salad equally onto two plates and serve immediately.