small shrimp, cleaned and deveined
chopped jalapeno chile
grated fresh ginger
plus 1 teaspoon fresh lime juice, divided
Belgian endive leaves (4 large heads, about 1 lb.)
pink grapefruit or 2 oranges, peeled, pith removed, sectioned, and diced
Heat oil in large nonstick skillet over medium heat. Add shrimp; cook, covered, 4 to 5 minutes, stirring once, until cooked through. Remove with slotted spoon to bowl.
Add garlic, jalapeno, and ginger to skillet. Cook 1 minute. Add to shrimp with 1 tablespoon lime juice, 1/4 teaspoon salt and sugar.
Toss avocado in bowl with remaining 1 teaspoon lime juice and pinch of salt.
Arrange one shrimp inside each endive leaf. Divide and top each with grapefruit and avocado. Makes 24 servings.
- Servings Per Recipe 24
- Fat, total(g)2,
- Percent Daily Values are based on a 2,000 calorie diet