I’m on a main-dish salad kick this week since it’s so hot outside. I’m also so busy developing and testing recipes for a Christmas project for a major brand. It is so fun to think about Christmas and smell holiday dishes cooking in my kitchen in July. Testing heavier recipes for work makes me want something really light and healthy for dinner. This recipe is one of my favorites for this time of year. I love the freshness of grapefruit, oranges and basil served with the shrimp. When I make this, it’s gone within minutes. It’s very low in carbs, fat, calories and gluten-free.
Basil-Citrus Shrimp Salad
4 to 6 servings
1 1/2 pounds unpeeled, medium-size shrimp (*Frozen shrimp, thawed may be used)
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
1. Bring 11/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel, devein, remove tails and chill.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.