FOREMAN FNATICS

GRILLED SHRIMP AND AVOCADO SALAD | With Grapefruit & Dill Mayo

Light and refreshing, this salad is sure to be a year-round hit – and perfect to serve at brunch or any night of the week.

INGREDIENTS

  • 2 lb. shrimp (16/20 count), peeled and deveined
  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 3 Tbsp. lime juice
  • 2 tsp. finely grated lime zest
  • 4 tsp. honey
  • ½ tsp. each salt and freshly ground black pepper
  • 4 small ripe avocados, halved and pitted
  • 16 cups baby spinach
  • 1 cup very thinly sliced red onion
  • 2 large ruby red grapefruit, segmented and halved

DIRECTIONS

Preheat grill on setting #5. Whisk together oil, vinegar, lime juice and zest, honey, salt and pepper. Lightly brush some of the dressing over the cut side of each avocado half. In separate bowl, toss shrimp with 2 tbsp of the dressing.  Grill shrimp for 2 or 3 minutes per side or just until pink. Grill avocado halves, cut side down, for 2 or 3 minutes or until well marked. Score flesh of each avocado half into 6 strips; run a spoon between flesh and peel to release strips.

Toss together avocado, shrimp, baby spinach, red onion and grapefruit with remaining dressing until coated.

Tip: Garnish the salad with crumbled goat cheese and toasted almond slices if desired.

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