Florida Seafood Recipe

Seafood-4195

Ingredients
1 pound	extra-large shrimp
1	lemon, halved
1	bay leaf
1/2 teaspoon	black peppercorns
2 medium	Ruby Red grapefruits, segmented and juice reserved
1 large	avocado, pitted, peeled and diced
2 tablespoons	fresh lime juice
1/2 teaspoon	honey
1 1/2 teaspoons	grated fresh ginger
1/2 teaspoon	salt
1/4 teaspoon	ground black pepper
1 tablespoon	chopped fresh mint leaves
2 ounces	snow peas (about 24), strings removed, cut lengthwise in 1/8-inch strips
16	Bibb lettuce leaves, washed and dried

Preparation
In medium saucepan, cook the shrimp for 2 minutes in 3 cups boiling water with lemon, bay leaf and peppercorns. Drain the shrimp, peel, devein, and refrigerate in large bowl until ready to assemble. To prepare the vinaigrette: Puree in blender until smooth: 1/4 cup of the reserved grapefruit juice, 1/4 of the avocado, lime juice, honey, ginger, salt and pepper. Refrigerate until ready to serve. Assembly: Add grapefruit, remaining avocado, mint, and snow peas to the shrimp. Pour the vinaigrette over the shrimp mixture and toss gently to coat. Arrange the lettuce leaves on four plates and top with the shrimp mixture. Yield 4 servings Nutritional Value Per Serving Calories 273, Calories From Fat 89, Total Fat 10g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 172mg, Total Carbohydrate 22g, Protein 27g, Omega 3 Fatty Acid 0.70g