Beautiful Winter Salad w/ Triple Citrus & Grilled Shrimp

The photos speak for themselves.

Winter can be beautiful (except don't look at my ashy skin tone and peeling dry feet).

More beautiful Florida citrus.

This was not only pretty, but so delicious.
The only pain was peeling all the fruit.

These are the last of the blood oranges people, so go and get them!

Triple Citrus Salad w/ Grilled Shrimp: (adapted from Iowa Girl Eats) lunch for 2

1 blood orange
1 grapefruit (pink or regular)
1 large naval orange
big bunch of arugula
10 jumbo shrimp, peeled & deveined (I took the tails off too)
half a ripe avocado, sliced
watermelon radish slices (or regular radishes)
cilantro for garnish (optional)

Lemon Poppy Dressing:

2 tbsp red wine vinegar
2 tbsp olive oil
pinch of sea salt
1 tsp poppy seeds
1 tbsp fresh lemon juice
1 tbsp honey

Whisk dressing ingredients and set aside.

Peel all the citrus and try and remove all the white pith (not the funnest chore).

Season the shrimp w/ kosher salt & pepper. Grill the shrimp in a skillet with some olive oil, about 2-3 minutes, don't overcook it.

Layer the citrus slices with the arugula on a big platter and add the warm shrimp on top.
Drizzle everything w/ the lemon poppy dressing and garnish w/ avocado slices and fresh cilantro.

Eat and enjoy.

Loved this.


Ciao Chow Linda said…
This is positively beautiful. I wish I had some ripe avocados to duplicate it for lunch (or dinner). I'll have to resupply. The poppy seed dressings really makes it even more special.
Bebe said…
Lazy, I found the best way to get citrus segments without the pith was to take a very sharp knife, take both ends off the fruit. Then place the fruit on its flat end, and pare the peel off (top to bottom) through to the fruit (removing pith with peel). You end up with a naked orange or whatever. All you have to do then is take the same sharp knife and cut the segments free. They will look very pretty and fairly uniform.

It's more difficult to describe than it is to do!
Stacey Snacks said…
I do the same thing!
I cheat by slicing it with pairing knife, like you do, makes even cuts and no pith!

Bebe said…
Stacey...I've been thinking about it since I posted the citrus segments procedure. I think I either saw it on a chef's cooking program on TV or in an illustrated technique book written by a chef. So long ago that it had sort of become mine!

The secret is the very sharp knife and a paring knife (I have a small stainless santoku) is the easiest to manage.
Bebe said…
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