| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dressings, Salads/ | 2 | Servings | |
INGREDIENTS
| 6 | Shrimp, peeled deveined | |
| 1 | Pink grapefruit | |
| 1 | Avocado | |
| 2 | T | Mayonnaise |
| 1 | t | Lemon juice |
| 1 | t | Chopped shallots |
| 1 | ds | Brandy |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Toasted pecans |
| 1 | T | 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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