- In a medium pot bring 1 1/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain; rinse with cold water. Peel and devein shrimp; remove tails. Refrigerate shrimp at least 30 minutes.
- In a large bowl combine shallots, lemon juice, mustard, and freshly ground pepper to taste. Add shrimp; toss gently to coat.
- Line a serving platter with lettuce leaves. Spoon shrimp in the center on top of lettuce. Add grapefruit and orange sections, sprinkle with basil, and serve.
View all nutritional information
Calories 153, Calories Fat 16, Total Fat 1g, Saturated Fat 0g, Cholesterol 147mg, Sodium 211mg, Carbohydrate 12g, Protein 21g
|Calories (fat) extra||10|
|Total Fat (extra)||3|
|Vitamin A (extra)||31|
|Vitamin C (extra)||85|