A light and cool lunch

The Baltimore Sun

As I was planning a lunch for friends, I decided on a soup and salad menu.

A combination of ruby red grapefruit segments, sliced avocado and cooked shrimp tossed in a small amount of curried apricot mayonnaise then mounded in grapefruit halves made a perfect counterpoint to the season's steamy weather.

With it, I served iced tea, a chilled cucumber soup and fresh berries with shortbread cookies for dessert.

Betty Rosbottom writes for Tribune Media Services.

GRAPEFRUIT, SHRIMP AND AVOCADO SALAD IN GRAPEFRUIT SHELLS

Serves 4

SAUCE: 1/3 cup regular or reduced fat mayonnaise (but not nonfat mayonnaise)

1/2 teaspoon curry powder

1 tablespoon apricot preserves or jam

SALAD:

2 ruby red grapefruits

1/2 pound (16 to 20) medium cooked, shelled shrimp (see note)

2 medium-size ripe (but not mushy) avocados peeled, halved, pitted and cut into 1/4 inch-thick slices

2 tablespoons chopped chives, divided use

For the sauce, whisk together mayonnaise, curry powder and apricot preserves until blended in a medium mixing bowl. (Mayonnaise can be prepared 1 day ahead. Cover and refrigerate.)

Halve the grapefruits horizontally. Cut a thin slice off the rounded bottom of each half so they stand without wobbling. Using a grapefruit knife or a sharp paring knife, remove the grapefruit segments and place in a colander or large sieve to drain for 10 minutes.

Using kitchen scissors, cut out and discard the remaining membranes in each of the four halves. Place the grapefruit halves, hollowed sides down, on a plate to drain for 10 minutes.

Add the drained grapefruit segments to the bowl with the mayonnaise mixture.

If the shrimp still have their tails on them, remove and discard them. Add the shrimp, avocado slices and half of the chives to the bowl with the mayonnaise and stir to mix.

Divide the mixture evenly among the 4 grapefruit shells. (Salad can be prepared 1 1/2 hours ahead; cover and refrigerate.)

To serve, arrange a grapefruit half in each of 4 shallow bowls or on each of 4 salad plates. Sprinkle each serving with some of the remaining chives.

Note: Medium shrimp work best in this recipe; they run 31 to 40 count per pound in their shells. If you can only get large shrimp, halve them through the back (dorsal) side before using.

Per serving: 407 calories, 14 grams protein, 30 grams fat, 4 grams saturated fat, 23 grams carbohydrate, 8 grams fiber, 93 milligrams cholesterol, 192 milligrams sodium. Recipe analysis provided by registered dietitian Jodie Shield.

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