Ingredients
1/2 tablespoons White wine vinegar
1/2 teaspoon Salt
1/2 teaspoon Chili powder
3 tablespoons Extra virgin olive oil
3 cups Butterhead lettuce
1 Grapefruit
1 Avocado
1 cup Cherry tomatoes
10 ounce Raw shrimp
1 Scallion, including top, thinly sliced
2 teaspoon Chopped cilantro
1 Pepper flakes or paprika
Preparation
Combine white wine vinegar, salt, chili powder, olive oil and cilantro together in a small bowl and whisk them all up.
Wash the lettuce carefully and tear them to medium-sized pieces. Get the avocados and grapefruits peeled and cut into segments. Cut all the cherry tomatoes in halves.
Skin the shrimps and scent them with salt and chili powder.
Fry the shrimps in 5 minutes until they turn opaque and yellow. Remove them from the pot and chill.
Toss the lettuce, cooked shrimps, cherry tomatoes, avocados and grapefruits in the dressing that has been made at the first step.
Assemble the salad in a large dish and enjoy. Top it with scallion, cilantro or pepper flakes if you wish to.
