Shrimp & Crab Citrus Salad with Cilantro Lime Dressing

When I’m not eating Shepherd’s Pie I love a good salad.  And a salad, to me, doesn’t get any better than one loaded with fresh seafood and avocado.  The ruby red grapefruit brings a nice acid to the dish and is just plain pretty. But the real key to this fabulous salad really is the light and tangy cilantro lime dressing with a slight kick from the Serrano pepper.  You could add more Serrano pepper if you like spicy or omit it altogether if you don’t.  I think it’s a perfect balance and compliments the seafood beautifully.  Okay friends… MUST try this one.
  1. In the bowl of a food processor add the shallot and Serrano pepper and pulse until well chopped.  Add in the remaining ingredients and blend until well incorporated but still chunky, stopping to scrape down the sides.
  2. Segment the grapefruit by cutting off the ends first and then cutting the skin from the flesh with a regular chef’s knife.  Then go around with a paring knife and carefully cut between the segments. 
  3. Cut the avocado into thin long pieces and rub with a little lime juice to prevent browning. 
  4. Open the crab leg carefully using kitchen shears so as not to tear the flesh.  Pull the meat from the shell in long pieces.
  5. Loosely pack the bay shrimp in the center of a platter.  Arrange the grapefruit and avocado in a fan around the shrimp.  Top with the crab legs and garnish with cilantro and limes.  Drizzle a little bit of the cilantro lime dressing around the plate and serve the rest on the side.
Cilantro Lime Dressing

1 whole shallot bulb, peeled

2 teaspoons (about half of a pepper) Serrano pepper, roughly chopped

½ cup Cilantro, loosely packed

2 tablespoons mayonnaise

1 teaspoon lime zest and juice of whole lime

½ teaspoon sea salt

¼ teaspoon pepper

¼ cup extra virgin olive oil


1 Ruby Red Grapefruit

½ Haas Avocado

½ cup wild caught Bay Shrimp

1 King Crab leg

Lime wedges and cilantro for garnish

Serves 2 – 4 as a starter

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