Grilled Texas Shrimp Salad with a Rio Star Grapefruit & 1015 Onion Vinaigrette


* 20 Peeled & de-veined Texas shrimp (16-20 count)
* 2 tbsp Creole seasoning
* 2 tbsp vegetable oil
* 1/2 medium 1015 onion, thinly sliced
* 1 C seasoned flour
* 6 C spinach
* Rio Star Grapefruit & 1015 Onion Vinaigerette

Rio Star Grapefruite & 1015 Onion Vinaigrette:

* 2 grapefruit, sectioned
* 1/2 medium 1015 onion, thinly sliced
* 1/2 C rice wine vinegar
* 1/2 C salad oil
* 1/4 C tequila
* 1/4 C sugar
* To taste salt & black pepper

For the Vinaigrette:

In a very hot cast iron skillet, blacken grapefruit sections and onion, turning constantly for one minute. Place in a medium bowl, add vinegar and oil; reserve. Heat tequila and sugar in a small skillet until sugar is dissolved and alcohol is burned off. Combine tequila syrup with reserved mixture; season with salt and pepper.

For the Salad:

Season shrimp with Creole seasoning and rub with oil, grill over high heat until cooked through. Toss onions in seasoned flour and fry at 365° until crisp and reserve. In a small mixing bowl, toss spinach with dressing making sure to get pieces of grapefruit in the salad. Divide spinach among four plates, top with fried onions and place grilled shrimp around the spinach. Finish by drizzling dressing over shrimp

Serves 4

Compliments of Chef Randy Evans with Brennan's of Houston in Houston

Cooked Shrimp - Shrimp Meals - Shrimp Salad