Avocado-grapefruit salad with garlic prawns

Name: Avocado-grapefruit salad with garlic prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 raw organic shrimps (approx. 240 g; without head, with shell; fresh or frozen); 2 pink grapefruits; 1 red chilli pepper; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS good olive oil; 100 g Baby salad mix; 2 ripe avocados; 100 g black olives; 1 Garlic clove; 7-10 Tbsp coarse pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

hearty,piquant,Fish & Seafood,Salads & Snacks,easy,Salad,Seafood,Fish,Fruit,Vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

12 raw organic shrimps (approx. 240 g; without head, with shell; fresh or frozen)
2 pink grapefruits
1 red chilli pepper
2 TABLESPOONS White wine vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
4 TABLESPOONS good olive oil
100 g Baby salad mix
2 ripe avocados
100 g black olives
1 Garlic clove
7-10 Tbsp coarse pepper

Directions

1
Defrost the prawns if necessary. Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it.
2
Clean the chilli, cut lengthwise, remove seeds, wash and cut into thin rings. Mix grapefruit juice, vinegar, chili, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil.
3
Sort the salad, wash and drain. Cut the avocados in half lengthwise and remove the stone. Remove the flesh from the peel and cut into pieces. Mix with the grapefruit fillets, olives and vinaigrette.
4
Peel and finely chop the garlic. Shrimps, possibly up to the tail fins, peel. Cut lengthwise on the back, remove the dark intestine. Wash shrimps and dab dry. Heat 1 tbsp. oil in a frying pan.
5
Fry the prawns for 3-4 minutes while turning. Add garlic and fry briefly. Season with salt and pepper.
6
Fold the salad into the avocado-grapefruit mix. Arrange everything and sprinkle with coarse pepper.