Direction
- Cut each grapefruit in two and remove flesh with a soupspoon. Cut the fruit into bite-size pieces without crushing. Cut the avocado in two and remove the pit before removing peel. Cut halves lengthwise into strips. Remove the core of the endives; separate the leaves. Shell the shrimp. Remove the rind of the Saint Albray and cut into strips.
- Peel the pineapple, cut into quarters and then into pieces. (If it is a large pineapple and not a "Victoria", remove the hard core of each quarter before cutting into smaller pieces.)
- In a bowl, mix the orange juice, yogurt, olive oil, cumin and a pinch of pepper to make a dressing.
- Fill emptied grapefruit halves with shrimp, avocado slices, endive leaves, pieces of pineapple and grapefruit and Saint Albray. Drizzle with dressing and serve.
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