50 ml Pumpkin seeds (raw)
80 ml Olive oil
20ml Fresh lemon juice
80ml Coriander (chopped)
1 Large Grapefruit
1 Avocado cut into small pieces
Salt & pepper to taste
500g Large shrimp (shelled and deveined)
250g Lettuce leaves (torn into small pieces)
In a large bowl, combine the olive oil, lemon juice and chopped coriander.
Cut the grapefruit into small pieces and extract the juice from the fruit. Add the Avocado pieces and season with salt and pepper.
In a medium pan, heat the olive oil and add the shrimp, and cook over medium heat until they are pink in color (not longer than 4 minutes).
On a platter, arrange the lettuce, the grapefruit and avocado and gently spread evenly over the lettuce. Add the shrimp to the vinaigrette and toss around to coat.
Arrange the shrimp over the lettuce, together with the grapefruit and avocado and drizzle the vinaigrette over the salad, and garnish with pumpkin seeds and enjoy.
Cooking time: 30 minutes
Pairs well with Survivor Sauvignon Blanc.