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Calypso Shrimp with Florida Grapefruit and Avocado Salad

Calypso Shrimp with Florida Grapefruit and Avocado Salad
PREP TIME
10 min
COOK TIME
5 min
YIELDS
4 servings

This Caribbean-inspired dish features a tangy grapefruit, avocado and watercress salad with succulent marinated grilled shrimp.

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Ingredients

Calypso Shrimp

3
green onions, chopped
1
habanero pepper, seeded
1
Tbsp (15 mL) fresh thyme leaves
2
tsp (10 mL) grapefruit zest
2
tsp (10 mL) kosher salt
1
tsp (5 mL) each brown sugar and ground allspice
½
tsp (2 mL) ground cumin
1
tsp (5 mL) fresh ground pepper
2
Tbsp (30 mL) vegetable oil (approx.)
1
lb(s) (454 g) raw jumbo shrimp, peeled and deveined

Grapefruit and Avocado Salad

1
tsp (5 mL) grapefruit zest
3
Tbsp (45 mL) grapefruit juice
2
Tbsp (30 mL) extra virgin olive oil
1
Tbsp (15 mL) lime juice
salt and fresh ground pepper, to taste
2
Florida ruby red grapefruits, segmented
1
ripe avocado, diced
3
cups (750 mL) fresh watercress, tough stems removed
½
cup (125 mL) fresh cilantro leaves
¼
cup (60 mL) fresh mint leaves
2
Tbsp (30 mL) roasted cashews, chopped
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Directions

Step 1

Pulse together onions, habanero, thyme, grapefruit zest, salt, sugar, allspice, cumin and pepper in small food processor. Drizzle in enough oil to form a paste.

Step 2

Coat shrimp with paste and let marinate for 20 minutes.

Step 3

Grill shrimp over medium high grill, turning once until cooked through, about 5 minutes; keep warm.

Step 4

Divide shrimp among 4 plates. Spoon grapefruit mixture over top and place watercress mixture on top to serve.

Step 5

Whisk together grapefruit zest and juice, oil, lime juice and season with salt and pepper. Toss grapefruit and avocado with 1 Tbsp (15 mL) of the dressing.

Step 6

Toss remaining dressing with watercress, cilantro, mint and cashews.

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