16 extra large shrimp (10 to 12 count), about 1 1/2 lbs.
2 pink grapefruits
1 medium tomato, seeded and diced
1 medium (or pickling) cucumber, peeled and diced
1/2 cup diced red onion
3/4 cup canned or cooked black beans
1 jalapeno or serrano chile pepper, seeded and minced
Juice of 1/2 orange
Juice of 1/2 lime
Salt and freshly ground pepper, to taste
2 Tbsp. chopped cilantro
1 Tbsp. chopped mint
1. Cut peel from grapefruit. Holding fruit over a medium bowl to catch juices, release sections from membrane and collect them in bowl. Cut sections crosswise into 1-inch pieces.
2. Add diced tomato, cucumber, onion, beans and chile pepper to grapefruit and mix to blend. Pour in orange and lime juice. Season to taste with salt and freshly ground pepper. Set aside.
3. Boil large pot of water. Add shrimp. When water returns to a boil, cook shrimp until they are pink, curled and opaque all the way through, 6 to 8 minutes. Drain immediately. As soon as shrimp are cool enough to handle, peel and devein them.
4. Place shrimp on a cutting board and slit them horizontally along the back, cutting almost all the way through, but not completely, from tip to tail.
5. Arrange 4 shrimp in pinwheel, tails inside, on each of 4 dinner plates. Spoon tablespoon of salsa into slit in each shrimp. Mound remaining salsa in center of plate, covering tails of shrimp. Sprinkle 1/4 of cilantro and mint over each plate and serve immediately.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.