Wherever Paradise is located, I’d love to go there someday. I think I could get used to lying on the beach, traversing mountains whenever I please, and climbing trees to knock down coconuts. I think I could be really happy watching the sun set from a warm pier with a cute little poodle or two at my side and a nice glass of really old Spanish wine in my hand.
I’m not sure if I’d really need a computer. Or a phone. And maybe I could even do without pork if I had endless coconuts, and seafood, and pretty pretty things to look at. Of course, there are tons of versions of Paradise, but that’s the one I have in mind today.
I’d have to make sure I’d have regular access to these two things: avocado and grapefruit. If grapefruits weren’t so dang messy, I’d delve into one at my desk every single day. But since they are, I settle for home-eating of said fruit. I used to eat these things like they were going outta style in the 80’s. My mom would cut them in half, give me and my brother each one half in a bowl, and sprinkle some sugar on top. Many of you might not have a clue about what a “grapefruit spoon” looks like, but we had a handful in my house – they’re like regular spoons, but somewhat pointy and serrated, so you can easily scoop out the fruit – genius! Sure, the juice always dripped into the bowl, but that was the best part – sugary grapefruit juice. Hells yes.
We didn’t consume avocado in my house. I was probably 25+ when I realized the awesomeness of guacamole, and avocado soup, and all sorts of other avocado–containing lovelies. I don’t think they’d be very good with sugar on top, but otherwise I can imagine I’d eat an avocado most any way – even ice cream. And maybe plain while sitting at my desk.
If I did have both of those things in Paradise, I’m guessing I’d be alright eating this salad pretty much every day for the rest of my life. Okay, not every day, but at least a few times a week. Avocados are always tasty out West, and grapefruits are making their winter debut as we
speak type. And when they’re both tossed around in, get this, more grapefruit (juice! vinaigrette!) it is really, really something.
The shrimp certainly don’t hurt the cause, either.
Of course, maybe your Paradise doesn’t have these things. Maybe your Paradise has chocolate and butter and bacon. Or cheeseburgers?! And cell phones and the internets. Yeah, those things are all good, too. For this month at least, this is what I crave. Next month is a whole other story.
Shrimp, Avocado, & Grapefruit Salad
Adapted from Cooking Light, December 2011; serves 4
time commitment: ~45 minutes
2 1/2 T olive oil, divided
1 lb peeled and deveined medium shrimp
1/2 t salt, divided
1/4 t freshly ground black pepper, divided
2 T chopped fresh tarragon
2 t brown sugar
1 t chopped shallots
6 c chopped romaine lettuce
1 peeled avocado, cut into 12 wedges
Heat a large skillet over medium-high heat. Add 1 1/2 t oil to pan; swirl to coat. Sprinkle shrimp with 1/4 t salt and 1/8 t pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 T oil, remaining 1/4 t salt, remaining 1/8 t pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.