Title: Grapefruit and Avocado Salad
Categories: Salads/, Dressings
Yield: 2 Servings

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

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