Recipe: Shrimp Salad with Avocado

SHRIMP SALAD WITH AVOCADO

FOR THE SHRIMP:
3 cups water
1 lemon
1 bay leaf
1/2 tsp. black peppercorns
1 lb. extra-large shrimp (21 to 25 per lb.)
FOR THE SALAD:
2 medium ruby red grapefruits
1 large avocado
FOR THE DRESSING:
1/2 tsp. honey
2 Tbsp. lime juice
1 1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. black pepper
FOR SERVING:
1 Tbsp. mint leaves
2 oz. snow peas
16 Bibb lettuce leaves

TO PREPARE THE SHRIMP:
In medium saucepan, bring water to boil, adding juice of lemon, bay leaf and peppercorns. Boil 2 minutes; remove the pan from heat and add peeled, deveined shrimp. Cover and let stand, off heat, 8 minutes.

Drain shrimp; discard bay leaf and peppercorns. Chill shrimp in ice water to stop cooking, 3 minutes. Drain shrimp and refrigerate until needed.

TO PREPARE THE SALAD:
Segment grapefruit and reserve juice, adding enough water to equal 1/4 cup. Peel, pit and quarter avocado.

TO MAKE THE DRESSING:
To blender, add grapefruit juice, 1/4 of avocado, honey, lime juice, grated fresh ginger, salt and freshly ground pepper; puree until smooth.

TO SERVE:
Add grapefruit sections, chopped fresh mint leaves, trimmed and sliced snow peas and remaining avocado to chilled shrimp. Toss gently with dressing. Serve over lettuce leaves.

Makes 4 servings
Source: The Best Light Recipe by Editors of Cook's Illustrated Magazine