|1/4 cup||pumpkin seeds or pine nuts|
|1/4 cup + tbsp.||extra virgin olive oil|
|2 tbsp.||fresh lime juice|
|1||small shallot, thinly sliced|
|1/4 cup||fresh cilantro, chopped|
|1||large pink grapefruit|
|1||avocado, peeled and cut into 1/4 inch wedges|
|salt and pepper to taste|
|3/4 lb.||Aqua Star Raw Peeled Shrimp
(thawed according to package directions)
|1||5 ounce head of Boston Leaf Lettuce,
torn into bit size pieces
Preheat oven to 400° F. Spread seeds in a pie plate or on a small baking sheet and bake for 3 minutes, or until lightly toasted. Transfer to a plate and let cool.
In a large bowl combine 3 Tbsp. olive oil with lime juice, shallot and cilantro.
Using a sharp knife, peel the grapefruit and remove all of the white skin. Working over the bowl, cut in between the membranes to release the grapefruit sections. Squeeze the juice from the membrane into the bowl; discard the membrane. Gently stir in the avocado and season with salt and pepper.
In a medium frying pan, heat the remaining 2 Tbsp. of olive oil. Add shrimp, season with salt and pepper and cook over moderate heat until shrimp are pink and flesh is opaque, about 4 minutes.
Arrange lettuce on a platter. Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette. Gently toss. Arrange the shrimp over the salad and drizzle with the remaining dressing. Scatter the pumpkin seeds over top and serve right away.