Ingredients
- 1 large pink grapefruit
- 1 medium avocado
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon chopped shallots
- Dash brandy
- Salt and pepper
- 6 large shrimp, peeled, deveined, poached in crab boil until just pink, and cooled
- 2 tablespoons toasted pecans
- 1 tablespoon chopped parsley
Directions
Remove the skin and pith from the grapefruit and cut into 6 slices. Half the avocado and remove the pit. Using a spoon remove each half from the skin. Cut each half into a fan, leaving the top section intact. In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper to taste. Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place the avocado at the base of the grapefruit. Position the shrimp around the plate. Drizzle with the dressing. Garnish with toasted pecans and chopped parsley.
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