Romaine Salad with Grapefruit & Shrimp

eatingwell.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2 large red grapefruit (about 1 pound each)

¼ cup extra-virgin olive oil plus 1 tablespoon, divided

1 tablespoon white-wine vinegar

1 clove garlic, minced

1 teaspoon hot sauce, or to taste

½ teaspoon salt

¼ teaspoon ground pepper, plus more to taste

1 to 1¼ pounds peeled and deveined raw shrimp (16 to 20 count), tails left on if desired

8 cups coarsely chopped romaine lettuce

1 cup very thinly sliced red cabbage

½ cup slivered sweet onion

8 sprigs fresh cilantro

Directions at eatingwell.com

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