I’m a big fan of the 4th of July.  It’s a holiday with few expectations: good food, great company, and of course, fireworks.  The 4th of July might very well be the only day when I prefer to eat a polish dog over a filet mignon, and a handful of potato chips over a homemade gratin. 

To recover from a not-so-healthy weekend of eating, I was determined to find the perfect 4th of July “detox” recipe.  Last night, I wanted to cook a dinner that was light, citrusy, but still filling.  I had just picked up a bag of avocados from Trader Joe’s a few days ago.  I also had a large grapefruit lying around, and recalled seeing a salad recipe that included both of these ingredients.  I hit up the Google recipe gods, and found that searching for “avocado and grapefruit” was the first step to a very delicious dinner salad.

The recipe below is a quick and simple  Shrimp & Avocado Citrus Salad that you can serve either as a starter or a full dinner salad.  I opted to poach my shrimp versus sauteeing it, just to try something different.  The poaching liquid is boiled with lemon, pepper, and bay leaf; the combination gives the shrimp a fragrantful and soft flavor.  Also, sectioning the grapefruit can seem like a tedious task at first, but the key is to make sure you cut all the way around the inside of the membrane before trying to pop out the section.  Don’t worry if they aren’t in picture perfect whole sections - just try to salvage as many large pieces as you can. 

And I can’t forget to mention that this salad is simply wonderful to present.  The light green avocado slices beautifully complement the bright pink grapefruit sections.  With a great combination of texture, color, and flavor, this salad was my perfect recovery from a weekend of hot dogs and star-spangled cupcakes.

Shrimp Salad with Avocado & Grapefruit

Serves 4

1 lb large shrimp, peeled and deveined
1 lemon, juiced
1 bay leaf
1/2 teaspoon whole black peppercorns
2 avocados, cut into 1/4-inch slices (lengthwise)
1 tablespoon chopped fresh mint leaves
1/4 cup chopped cilantro
1/4 cup extra virgin olive oil
1 lime, juiced
1 shallot, thinly sliced 
1 large grapefruit
Salt & freshly ground black pepper to taste
1 head of Boston lettuce, torn into bite-size pieces
 

Poaching the Shrimp
1. Pour 3 cups water into a medium saucepan. Add juice of 1 lemon, bay leaf, and peppercorns. Bring water to a boil, and let boil for 3 minutes.

2. Remove saucepan from heat, then add the shrimp. Cover and let stand for 6-8 minutes, or until shrimp are opaque.

3. Transfer the shrimp to a colander, and drain the liquid. Discard the lemon, bay leaf, and peppercorns. Quickly bring the shirimp into a large bowl of ice water for 3 minutes (this stops the cooking). Drain and refrigerate until needed.

Preparing the Vinaigrette
1. In a large bowl, combine olive oil, lime juice, shallot, cilantro, salt, and pepper.

2. Section the grapefruit by cutting it in half (crosswise), and use a sharp paring knife to cut around the interior of the membranes. After you cut around each section, use the knife to pop out the section of the grapefruit. Add grapefruit sections to the large bowl, as well as any juice from the membranes prior to discarding them.

3. Carefully fold in the avocado slices, until well-coated with the vinaigrette.

Putting it Together
(You can serve this on individual plates or one large platter)

1. Arrange the lettuce leaves on the plate. Add the grapefruit and avocado sections from the vinagrette to the lettuce (use a slotted spoon if that helps)

2. Add the poached shrimp to the vinaigrette and toss to coat. Arrange the shrimp on the salad, and drizzle the vinaigrette on top.

I’ll admit, cooking during a busy work week can be a quite a challenge.  This week was no exception with tight work deadlines, evening events, and, well, laundry.  Sometimes there  are days, weeks, or even months when one needs to fall back on the “safeties” - recipes that are quick, simple and delicious.  One of my favorite go-to dishes is Grilled Shrimp Scampi.  The recipe doesn’t involve a lot of ingredients, and the bulk of them are fairly common in most kitchens (garlic, olive oil, pasta…)  Just a quick trip to the store for fresh shrimp, and I’m 30 minutes away from a dinner I can be proud of, even during the busiest of times.

Over the last few years, I’ve tried a few different variations of this classic Sicilian dish.  My recipe below highlights some of favorite ingredients and cooking methods.  The sauce is deceptively rich, with its olive oil base; however, adding fresh parsley and chopped capers lightens up the dish.  When it comes to cooking with wine, don’t skimp.  The rule of thumb is to choose a wine that you’d actually drink.  If that means $2 buck Chuck, then go for it.  I chose an $8 bottle of Columbia Winery Chardonnay, and had enough leftover to drink with dinner.  Also, I like to marinate my shrimp for about an hour before throwing the skewers on the grill.   I find that the shrimp takes on much more flavor using this method, as opposed to a traditional sauté.

Caution – Skewers, especially metal, get very very hot while on the grill (obvious, I know…).  While making this dish last night, and in an effort to avoid overcooked shrimp, I quickly grabbed a metal skewer, only to burn my fingers really badly.  The good news is that I was able to finish the recipe, take a photo, and eat.  The bad news is that it has taken me way too long to type this entry (one hand in water, the other one typing).  Grill with caution common sense…and enjoy!

Grilled Shrimp Scampi
Serves 4

Pasta
3/4 lb capellini (angel hair) pasta
1/3 cup olive oil
3 garlic cloves, minced
1 teaspoon red pepper flakes
1/2 cup dry white wine
3 tablespoons unsalted butter
1/4 cup fresh italian parsley, chopped
3 tablespoons capers, drained and roughly chopped
Salt & pepper to taste

Grilled Shrimp
1lb fresh shrimp, deveined, still with shell on
1/3 cup olive oil
1 large lemon, juiced
1 garlic clove, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper

1. To a small mixing bowl, add 1/3 cup olive oil, lemon, garlic clove, salt, and pepper.  Whisk together until well-combined.

2. Lay shrimp flat on a large baking dish or non-aluminum pan.  Pour marinade over the shrimp.  Cover and refrigerate for at least 30 minutes, but no more than 3 hours.

3. When ready to grill, thread the shrimp on skewers and discard marinade.  If using wooden skewers, let the skewers soak in water for 20 minutes to avoid burning. Transfer the shrimp skewers to the grill, and grill on one side.  Turn once and remove after a minute or two.  Once cool enough to handle, remove shells and set shrimp aside.

4.  In a large skillet, heat 1/8 cup olive oil to medium-high heat.  Add garlic, red pepper flakes, wine, salt, and pepper. Cook for 2-3 minutes allowing for the flavors to infuse the oil and the wine to cook off.  Add butter, then grilled shrimp and gently stir.  Remove from heat, then add italian parsley and capers.

5.  For the pasta, fill a large pot with water and a generous pinch or two of salt.  Bring water to a boil.  Add pasta and cook for about 3-4 minutes, or until al dente.  Drain in a colander, but save a cup of pasta water for the sauce.

6.  Add pasta to the skillet and gently toss with the shrimp.  Depending on your preference, you may want to add some of the reserved pasta water to thin out the sauce.  Serve while still warm.