Name: Grapefruit and Avocado Salad
Ingredients: 6 lg Shrimp; peeled, deveined; 1 lg Pink grapefruit; 1 md Avocado; 2 tb Mayonnaise; 1 ts Lemon juice; 1 ts Chopped shallots; 1 ds Brandy; Salt; to taste; Freshly-ground black pepper; to taste; 2 tb Toasted pecans; 1 tb Chopped parsley

If Christ were not raised from the dead, then He is morally unable to save. Jesus told of His future death and bodily resurrection on numerous occasions prior to it happening, and those predictions were lies if not fulfilled. Deception negates His larger message. A deceiver could not be God, or a sinless Savior. As sinful, He would not be able to satisfy the just requirements of the Father for a substitute on behalf of sinful people. If He were not raised, you should not only refuse to listen to Him; He could not save you even if you did.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Fruits		Salads/, Dressings	2	Servings

INGREDIENTS

6	lg	Shrimp; peeled, deveined
1	lg	Pink grapefruit
1	md	Avocado
2	tb	Mayonnaise
1	ts	Lemon juice
1	ts	Chopped shallots
1	ds	Brandy
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Toasted pecans
1	tb	Chopped parsley

INSTRUCTIONS

Poach the shrimp in crab boil until just pink, and cool. Remove the skin
and pith from the grapefruit and cut into 6 slices. Halve the avocado and
remove the pit. Using a spoon remove each half from the skin. Cut each half
into a fan, leaving the top section intact. In a bowl mix together the
mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper
to taste.
Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place
the avocado at the base of the grapefruit. Position the shrimp around the
plate. Drizzle with the dressing. Garnish with toasted pecans and chopped
parsley.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-12-1997
Recipe by: Emeril Lagasse

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