Ruby Red Shrimp Salad

1. 1

   Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.

2. 2

   Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.

3. 3

   Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.

4. 4

   For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).

5. 5

   Peel and pit avocado and cut into crescent shaped slices.

6. 6

   When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.

7. 7

   Spoon the salad mixture into the leaves and serve immediately.

8. 8

   Makes 6 appetizer salads or 4 entree salads.

* Per serving · 4 servings · Values may vary.