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Ingredients
Sautéed Shrimp with Garlic and Parsley
- 1 lb raw shrimp , shelled, deveined, raw shrimp can be found frozen or from the fish counter
- 4 garlic cloves
- 6 parsley sprigs
- 2 tbsp extra virgin olive oil
- sea salt & freshly ground black pepper
Grapefruit and Avocado Salad
- 2 ruby grapefruit , medium
- 1 tsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 2 Haas avocados , medium
- sea salt & freshly ground black pepper
Ingredients
Sautéed Shrimp with Garlic and Parsley
Grapefruit and Avocado Salad
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Rate this recipe!
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Instructions
Sautéed Shrimp with Garlic and Parsley
- Season shrimp with salt and pepper.
- Peel and chop garlic and cover with a bit of olive oil to keep from oxidizing.
- Pick and chop the leaves of parsley; you should have at least 3 tbsp.
- Heat a heavy-bottomed skillet. When hot, pour in olive oil. Turn the heat up to high and add the shrimp. Cook, tossing the shrimp frequently, until they start to turn pink, about 3 minutes. Turn off the heat and toss in the chopped garlic and parsley. Toss the shrimp in the pan until well coated with the garlic and parsley. Serve immediately.
Grapefruit and Avocado Salad
- Peel the grapefruit with a sharp knife down to the flesh, removing all the rind and membrane.
- Cut the sections free, slicing carefully along partitioning membranes.
- Squeeze the juice from the membranes. Measure 2 tbsp of the juice into a small bowl.
- Stir in vinegar, salt and pepper.
- Whisk in olive oil. Taste and add salt if needed.
- Cut avocados in half and remove pits.
- Peel the halves and cut into 1/4 inch slices.
- Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate and spoon the vinaigrette over.