SAUTÉED SHRIMP WITH AVOCADO, GRAPEFRUIT, AND HERB SALAD

SAUTÉED SHRIMP WITH AVOCADO, GRAPEFRUIT, AND HERB SALAD image

Yield 4 servings

Number Of Ingredients 14

2 lb. precooked king or snow crabmeat, defrosted if frozen and cut into 3" pieces
4 dried chiles de árbol, stemmed
4 dried guajillo chiles, stemmed and seeded
1 tsp. ground cumin
¼ tsp. ground cloves
3 cloves garlic, peeled
Kosher salt and freshly ground black pepper, to taste
2 ripe Hass avocados
1 cup packed chervil leaves and tender stems
1 cup packed cilantro leaves and tender stems
1 cup packed watercress leaves and tender stems
⅓ cup olive oil
3 tbsp. fresh lime juice
2 Ruby Red grapefruit, peeled and segmented

Steps:

1. Pat shrimp dry with paper towels and place in a bowl. Place chiles in another bowl; cover with 2 cups boiling water and let sit until softened, about 10 minutes. Drain chiles, reserving ½ cup soaking liquid. Transfer chiles and soaking liquid, plus cumin, cloves, garlic, and salt to a blender; purée into a smooth paste. Gently toss shrimp with chile paste until completely coated. Cover bowl with plastic wrap; chill 30 minutes. 2. Halve, pit, and peel avocados; slice crosswise about ¼" thick and transfer to a bowl. Add chervil, cilantro, parsley, and watercress; set aside. 3. Heat 2 tbsp. oil in a 12" nonstick skillet over medium-high. Cook shrimp , gently stirring occasionally, until browned, 6-8 minutes. Transfer crab to avocado and herb salad. Add remaining oil, plus lime juice, grapefruit, salt, and pepper; toss gently to combine.