Grapefruit and Avocado Salad

• 1 large pink grapefruit
• 1 medium avocado
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon chopped shallots
• Dash brandy
• Salt and pepper
• 6 large shrimp, peeled, deveined, poached in crab boil until just pink, and cooled
• 2 tablespoons toasted pecans
• 1 tablespoon chopped parsley

1. Remove the skin and pith from the grapefruit and cut into 6 slices.
2. Half the avocado and remove the pit.
3. Using a spoon remove each half from the skin.
4. Cut each half into a fan, leaving the top section intact.
5. In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy.
6. Season with salt and pepper to taste.
7. Arrange 3 slices of grapefruit, slightly shingled on a salad plate.
8. Place the avocado at the base of the grapefruit.
9. Position the shrimp around the plate.
10. Drizzle with the dressing.
11. Garnish with toasted pecans and chopped parsley.

pink grapefruit, avocado, mayonnaise, lemon juice, shallots, brandy, salt, shrimp, pecans, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grapefruit-and-avocado-salad-recipe.html (may not work)