This salsa is packed with the sweet yet zingy kick you have been searching for.
(adapted from “The New American Plate Cookbook,” University of California Press, 2005)
1 cup medium grapefruit segments, seeded (about 1/2 grapefruit)
1/2 medium tomato, seeded and diced
1 small cucumber, peeled and diced
1/4 cup finely chopped red onion
1/2 cup canned black beans, drained and rinsed
1/2 jalapeno chile, cored, seeded and minced
Juice of 1/2 orange
Juice of 1/2 lime
Salt and freshly ground black pepper
12 jumbo shrimp, cooked and peeled
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
In a medium bowl, combine the grapefruit, tomato, cucumber, onion, beans, chile, orange juice and lime juice. Toss gently but well. Season with salt and pepper to taste. Arrange shrimp in a pinwheel on large serving platter, leaving a space in the center. Spoon salsa in the center of the platter. Sprinkle on cilantro and mint. Serves 4.
PER SERVING: 103 calories / less than 1 gram total fat / 7 grams protein / 19 grams carbohydrates / 150 milligrams sodium / 3 grams dietary fiber