Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

Avocado, Fennel & Grapefruit Salad with Grilled Shrimp
Photo by Scott Phillips

Ingredients

  • 3⁄4 lb. jumbo shrimp (21 to 25 per lb.),peeled and deveined
  • 1⁄2 tsp. fennel seeds, lightly chopped
  • 1⁄2 cup loosely packed fresh cilantro leaves
  • 1⁄4 tsp. freshly ground black pepper
  • 3 oz. feta, crumbled (about 1⁄2 cup); optional
  • 1 ruby red grapefruit
  • 1⁄2 small bulb fresh fennel, cored and very thinly sliced or shaved on a mandoline (about 1 cup)
  • + 7 more ingredients
    • 1 medium-size ripe Hass avocado
    • 1 large shallot, finely diced (about 1⁄4 cup)
    • 1 cup mâche sprigs
    • 1 large head Boston lettuce, washed and torn into large bite-size pieces (about 3 cups)
    • 1⁄2 cup extra-virgin olive oil
    • 1 Tbs. fresh lime juice; more as needed
    • 3⁄4 tsp. kosher salt

Slice the ends off the grapefruit to expose the flesh. Set the grapefruit on one of its cut ends and slice off the skin in wide strips (try to remove all the bitter white pith). Working over a medium bowl, cut the segments free from the membranes, letting each segment fall into the bowl as you go...

View full recipe at Fine Cooking

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