Recipe: Shrimp, Avocado and Grapefruit Salad

Ingredients Price
2 ½ tablespoons olive oil $0.46 [Purchased in Bulk section]
12 oz peeled and deveined medium shrimp $8.11 [Only large shrimp available]
½ teaspoon salt N/A
¼ teaspoon ground black pepper N/A
1 grapefruit $1.49 [Organic are $2.49 each]
2 tablespoons chopped tarragon  
2 teaspoons brown sugar $0.09 [Org. coconut sugar purchased in Bulk section]
1 teaspoon chopped shallots $0.37
6 cups chopped romaine lettuce $2.99 [Organic]
1 peeled avocado $1.99 [Organic are $2.39 each]
  TOTAL: $15.50

Heat large skillet over medium-high heat. Add 1 ½ teaspoons oil to pan; swirl to coat. Sprinkle shrimp with ¼ teaspoons salt and ⅛ teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, remaining ⅛ teaspoon pepper, tarragon, brown sugar and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

See also: www.choosemyplate.gov (USDA MyPlate program)

NUTRITIONAL INFORMATION (estimated)

Calories: 291
Fat: 17.7g
Protein: 19.9g
Carbs: 15.5g
Fiber: 6g
Cholesterol: 129mg
Iron: 3.4mg
Sodium: 433mg
Calcium: 96mg