Spicy Shrimp With Pink Grapefruit and Avocado Salsa

Spicy Shrimp With Pink

Grapefruit and Avocado Salsa

The first time I ordered fish with a mango salsa I was ready for just a taste test.  Much to my surprise it was fabulous.  I came home and sought a recipe.  This week in the Food Section of our newspaper this recipe was published.  Since I will have company in a few weeks who will be staying with me, I am saving this recipe for the occasion. 

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 Salsa:

2 large pink grapefruit, peeled and segmented, plus any accumutlated juices

1 ripe but firm avocado, peeled, pitted and diced

2 green onions sliced, green parts only

1 Jalopeno, deseeded and finely diced

1 clove garlic, crushed

2 to 4 tablespoons minced fresh cilantro leaves

large pinch fine sea salt

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Slice each grapefruit segment into thirds.  In a medium bowl, toss together the grapefruit, the accumulated juices, avocado, sliced green onion tops, jalopeno, crushed garlic and cilantro.  Toss gently and season with sea salt.  Cover and refrigerate until ready to use (up to one hour.)

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Shrimp:    

1 pound 16-20 Shrimp, tails on, devined, peeled, rinsed and patted dry

2 tablespoons olive oil

1 large shallot, peeled and minced

1 clove garlic, crushed   

1/2 teaspoon chipolte chili powder

1 tablespoon lime juice

Fine sea salt to taste 

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Heat the olive oil in a small saute pan over medium heat.  Add the shallot and cook for one or two minutes until softened.  Add the garlic and chili powder to the pan and toss with the shallots.  Add the shrimp and cook, stirring often, until they are cooked through, firm and turning bright pink; about 2 to 3 minutes.  Remove the pan

from the heat and drizzle with lime juice and season with salt.  Serve immediately with the salsa.