Salad
1 head Boston Bibb lettuce, leaves washed and dried
3 large ruby red grapefruit, peeled and sliced into 1/4" thick slices (should have about 18 slices)
2 large avocados, peeled and pit removed, thinly sliced (should have about 18-20 slices)
1 lb. large shrimp (21-25 per pound), peeled, cooked and deveined
1 smal red onion, peeled and thinly sliced and "rings" separated
Dressing
1/4 cup fresh ruby red grapefruit juice
1 large shallot, peeled and diced
1 tsp. salt
pinch of cayenne pepper
1 T. honey
1/4 cup chopped fresh mint leaves
1/2 cup extra virgin olive oil
Garnish
1/2 cup toasted pine nuts, chopped walnuts, slice almonds or chopped pecans, optional
2-3 sprigs of fresh mint
4-6 fresh pansies
scored zest of grapefruit, cut into a long strip to tie a "ribbon" (about 12" long)
On a decorative platter, place the lettuce leaves to form a “base” for the remaining ingredients. Place the grapefruit slices and avocado slices alternately around the plate, in concentric circles. Place the cooked shrimp on top of the fruits in a single layer and sprinkle the red onion “rings” around the salad.
In a small bowl, whish together the grapefruit juice, shallot, salt, cayenne pepper, honey and mint leaves. Slowly whisk in the olive oil to form an emulsion. (Can be made several hours ahead). Drizzle the salad with vinaigrette just before serving, garnish with nuts, fresh mint leaves, fresh pansies and the zest of the grapefruit tied into a ribbon on top of the salad. Serves 4.
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