Shrimp with Grapefruit and Black Bean Salsa

This salad is great for lunch on hot summer days (so pretty much all year round in SoCal), and can be a delicious and light appetizer before dinner. The original recipe is from “The New American Plate” — put together by the American Institute for Cancer Research and one of my all time favorite cookbooks. If you want to wow some party guests, serve this salsa in martini glasses, with the shrimp arranged around the outside, like a shrimp cocktail. Fair warning though, the shrimp tastes better mixed in with the rest, although it doesn’t look as fancy. This recipe makes about 8 servings.

INGREDIENTS makes 8 servings

24 uncooked jumbo shrimp

1 grapefruit, supremed (segmented, without the membranes)

1 medium tomato, seeded and diced small

2 small cucumbers, peeled and diced small

1/2 cup red onion, diced small

1 cup cooked or canned black beans, drained and rinsed

1 jalapeno or serrano chile, seeded and minced

Juice of 1 orange

Juice of 1 lime

4 Tbs chopped fresh cilantro (garnish)

2 Tbs chopped fresh mint (garnish)

Salt and pepper (to taste)

Oil (to grease pan)

INSTRUCTIONS

• 24 uncooked jumbo shrimp
• salt and pepper (to taste)
• oil (to grease pan)

1. Peel and devein your shrimp. Salt and pepper the shrimp on both sides. Heat a splash of oil in a frying pan, and pan fry the shrimp on medium low heat until pink and curled, about 5 – 6 min. If you prefer, you can also steam the shrimp in a steamer basket, for the same amount of time (no oil necessary). Let cool before serving.

• 1 grapefruit, supremed (segmented, without the membranes)
• 1 medium tomato, diced small
• 2 small cucumbers, peeled and diced small
• 1/2 cup red onion, diced small
• 1 cup cooked or canned black beans, drained and rinsed
• 1 jalapeno or serrano chile, seeded and minced
• Juice of 1 orange
• Juice of 1 lime
• Salt and pepper (to taste)

2. In a medium bowl, mix the rest of the salsa ingredients and season to taste with salt and pepper. Note: when mincing the chili, be careful not to rub your eyes, or better yet wear rubber gloves. Also, I like to leave in the tomato seeds. It makes a better natural dressing for the salad. However, most people prefer the tomatoes seeded. Season the salsa with salt and pepper to taste.

• 4 Tbs chopped fresh cilantro (garnish)
• 2 Tbs chopped fresh mint (garnish)

3. If serving the salad in separate dishes or martini glasses, arrange 4 shrimp per dish around the edge of the plate or glass. Spoon 1/8 of the salsa into the center and garnish with cilantro and mint. If serving family style, mix the shrimp (cut into bit sized pieces if you prefer) into the salsa, garnish with the cilantro and mint, and serve.