Shrimp, Grapefruit, and Avocado Salad

• 3 tbsp Asian fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp sugar
• 2 tbsp avocado or olive oil
• 30 large shrimp, cooked, peeled, and deveined
• 2 large pink grapefruit, segmented
• 3 red radishes, thinly sliced
• 2 avocados, peeled, pitted, and cut into chunks or slices
• 3 scallions, thinly sliced
• 6 oz (175g) baby salad greens (mesclun)
• Bunch of watercress, thick stems discarded
• 6 sprigs of mint leaves, stems discarded, leaves torn

1. Make the dressing.
2. Combine all of the ingredients together in a jar, and shake until blended.
3. Pat the shrimp dry with paper towels, and place in a bowl.
4. Add 2 tbsp of the dressing and toss.
5. Toss the grapefruit, radishes, avocados, scallions, greens, watercress, and mint leaves in a large bowl.
6. Divide among 6 dinner plates.
7. Arrange 5 shrimp on top of each, and drizzle with the remaining dressing.
8. Serve immediately.
9. Variation:
10. Lobster and Crab Salad: Substitute chunks of lobster or lump crab meat for the shrimp.

fish sauce, lime juice, sugar, avocado, shrimp, pink grapefruit, red radishes, avocados, scallions, baby salad greens, mint

Taken from www.cookstr.com/recipes/shrimp-grapefruit-and-avocado-salad (may not work)