My H-E-B Texas Life Magazine
1/4c.H-E-B White Wine Vinaigrette,
2Tbsp.H-E-B Rio Red Grapefruit Juice,
2Tbsp.fresh grated ginger,
1/2c.H-E-B Extra Virgin Olive Oil,
*(16 oz.) bagH-E-B Wild Brown Shrimp, peeled,
2Ruby Red Grapefruit, peeled and sectioned,
2H-E-B Fresher Lasting® Jumbo Avocado Halves, sliced,
*(5 oz.) bagH-E-B Ready, Fresh, Go!™ Baby Spring Mix,
1Combine vinaigrette ingredients in a shaker bottle and mix well. Place half of the dressing in a large zipper bag, add shrimp, and marinate in the refrigerator for 1 hour.
2Heat a gas or charcoal grill to 375°F. Spray a grilling mesh with nonstick cooking spray and set on a baking sheet. Arrange shrimp on the prepared grilling mesh and grill for 2 minutes. Turn shrimp over and grill 1 more minute. Remove from grill and set aside.
3Layer grapefruit sections, avocado slices, spring mix, and grilled shrimp in a large salad bowl or on a platter. Cover with plastic wrap until ready to serve. Before serving, add the shaken vinaigrette and toss to coat the ingredients.
No Nutritional Information Available