3 hours ago
Thursday, January 29, 2015
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.