Shrimp, Jicama and Avocado
Salad with Cumin Grapefruit Dressing

A resfreshing one-dish meal for any occasion.

The Dressing

1/3 cup fresh grapefruit juice
1 tablespoon white wine vinegar
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 cup vegetable oil
salt and freshly ground black pepper

1 ripe avocado
2 cups watercress sprigs, washed and spun dry
1 small jicama, peeled and cut into 1/4 inch-thick steaks (about 2 cups)
2 pounds of DelicaSea¨ Cooked Tail Off White Shrimp

In a bowl, whisk together the dressing ingredients until emulsified. The dressing will keep for two days if covered in the refrigerator. Halve, pit, and peel the avocado. Cut it into 1 inch chunks. Divide the watercress among four plates and top it with jicama and avocado. Arrange the DelicaSea¨ thawed, rinsed and drained Cooked Tail Off Shrimp on the top of the vegetables and drizzle with dressing.
Serve immediately.