Warm Shrimp Salad with Maple-Grapefruit Vinaigrette
Shrimp and chèvre go under the broiler for a couple of minutes, then served on a green salad with a heavenly maple-citrus dressing. A perfect summertime lunch.
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Ingredients
- 16 shrimps (size 20/26), peeled and deveined
- 30 ml (2 tablespoons) olive oil
- A few leaves of fresh basil, minced
- 4 (4 cups) round slices of chèvre (goat cheese), 1/2-cm (1/4-in) thick
- 1 L (4 cups) mesclun or spring greens
- 45 ml (3 tablespoons) grapefruit juice
- 45 ml (3 tablespoons) olive oil
- 30 ml (2 tablespoons) maple syrup preferably amber
- Juice of half a lemon
- Salt
- pepper
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
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