Seafood Salad with Grapefruit Vinaigrette
- Saturated Fat
- Vitamin A
- Vitamin C
- Vitamin E
per serving (servings: 4)
1/2 cup Ocean Spray® 100% Grapefruit Juice
2 tablespoons pineapple juice
1 tablespoon oil
1 teaspoon sesame seeds
1/2 teaspoon shredded lemon peel
1/8 teaspoon garlic powder
pinch white pepper
pinch ground ginger
16 uncooked, shelled and deveined large shrimp with tails left on (about 3/4 pound)
12 sea scallops (about 3/4 pound)
2 tablespoons sliced green onions
Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavors.
Preheat broiler. Line a rimmed baking sheet with foil.
Rinse shrimp and scallops in cold water; drain well. Place shrimp and scallops on prepared baking sheet. Brush with the reserved 1/4 cup vinaigrette. Broil 3 to 4 inches from heat until scallops are opaque and shrimp are pink and cooked through, 4 to 6 minutes, turning once.
Place cooked seafood in a medium bowl; cover and refrigerate until cold.
To serve, divide seafood among 4 individual plates; pour vinaigrette over seafood. Sprinkle with green onions. If desired, garnish with additional lemon peel and fresh herbs.
*Yield: 4 servings Vinaigrette yields about 3/4 cup.
Per Serving: Cal. 210 (11%DV), Fat Cal. 54, Pro. 32g (64%DV), Carb. 6g (2%DV), Fat 6g (9%DV), Chol. 157mg (52%DV), Sod. 272mg (11%DV), Vit. A 60RE (5%DV), Vit. C 13mg (23%DV), Vit. E 2mg (11%DV), Calcium 76mg (8%DV), Iron 2mg (14%DV), Folate 21Ug (5%DV), Zinc 2mg (12%DV), Pot. 459mg (13%DV), Dietary Exchange: Meat 4