| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1/4 cup chopped fresh ginger, with peel
- 3 tablespoons kosher salt
- 2 tablespoons dark brown sugar
- 2 cloves garlic, peeled and smashed
- 1 tablespoon pickling spice
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 medium grapefruit
- 8 thin slices fresh ginger
- 1/4 cup extra-virgin olive oil, plus additional for brushing
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons soy sauce
- 1 teaspoon honey
- 1/2 teaspoon salt, plus additional for seasoning
- Freshly ground black pepper
- 2 heads Bibb or Boston lettuce, trimmed, leaves torn into pieces
- 12 large fresh basil leaves, torn
- 1 small serrano chile, minced (leave the seeds in for more heat)
- 2 Hass avocados, halved, pitted, peeled, and sliced
Instructions
- For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
- For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
- Prepare an outdoor grill with a medium fire.
- Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
- Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
- Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 514 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 39 g |
| Cholesterol | 274 mg |
| Sodium | 1463 mg |
Reviews
i think the / button was missing a few places in this recipe. 14 should be 1/4 and 112 should be 1 1/2
I was a little confused “14 cups” of ginger? I’ll be honest, I haven’t actually tried this recipe. I was excited to, but wanted to confirm the amount of ginger