Published December 20, 2006. From ATK Books.
With our shrimp, avocado, and grapefruit salad recipe we wanted to produce a salad featuring properly cooked shrimp. We modified the classic poaching technique to address the delicacy of the shrimp. We brought the poaching liquid to a boil, turned off the heat, and then added the shrimp and covered the pot. This gave the shrimp enough time to pick up flavor from the poaching liquid but, without any direct heat, there was no danger of overcooking. We choose to combine the shrimp with avocado, snow peas, and grapefruit sections, finding that with the fatty avocado, we didn't need to add any extra oil to the vinaigrette.
If the shrimp have large veins, remove them. Taste the grapefruit; if it is especially tart you can add an additional 1/2 teaspoon honey to the dressing.
This recipe is from our cookbook The Best Light Recipe.
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