Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Green onion (recipe follows)
1 1/4 lb Jumbo shrimp, cooked, 1 Head Boston lettuce
-shelled, and deveined 1 sm Head radicchio
1 Pink grapefruit, sectioned 1 c Chicory pieces
Grapefruit Vinaigrette 1/2 c Sliced celery

1. Cut green onion lengthwise into thin strips. Cut strips across into
3-inch lengths. Drop in small bowl of ice water. Cover and
refrigerate I flour.

2. In medium-size bowl, combine shrimp and grapefruit sections.
Prepare Grapefruit Vinaigrette (recipe follows). Add 2 T vinaigrette
to shrimp mixture; toss to combine well. Cover shrimp mixture and
remaining vinaigrette. Refrigerate 1 flour.

3. When ready to serve, tear Boston lettuce and radicchio into
bite-size pieces. Drain green onion curls. In large bowl, toss
together onion curls, lettuce, radicchio, chicory, and celery. Add
shrimp mixture; toss once. Serve with remaining vinaigrette.

Grapefruit Vinaigrette: In 1-C screw-top jar with tight-fitting lid,
combine 1/4 C olive oil, 3 T grapefruit juice, 1 1/2 T cider
vinegar, 1 t Dijon-style prepared mustard, 1/2 t sugar, and 1/4 t
dried oregano leaves, crumbled. Cover tightly and shake until
uniformly combined.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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