Shrimp Salad with Avocado and Grapefruit

Name: Shrimp Salad with Avocado and Grapefruit
Yield: Serves 4 as a light main course
Ingredients: 1 , lemon, halved; 1 , bay leaf; 1 teaspoon, whole black peppercorns; 1 pound, extra-large shrimp (21 to 25 count per pound), peeled and deveined, if necessary; 2 , medium pink grapefruits, segmented (juice reserved); 1 , avocado (large), pitted, peeled, and cut into 1/2-inch dice; 2 tablespoons, fresh lime juice from 1 lime; 1/2 teaspoon, honey; 1 inch piece, ginger, minced (about 1 1/2 teaspoons); 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 tablespoon, chopped fresh mint leaves; 2 ounces, snow peas, strings removed and cut crosswise into 1/8-inch strips; 16 leaves, Bibb lettuce, washed and dried

Main Courses
Fish & Seafood
Salads

Poached shrimp salad is a spa cuisine staple—but does that mean it has to taste skinny?

SERVES 4 as a light main course

Shrimp Salad with Avocado and Grapefruit

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