4 1/2 c. water
1 1/2 lbs. unpeeled, sm. fresh
shrimp, uncooked
4 pink grapefruits
Bibb lettuce
4 hard cooked eggs, chopped
1/2 c. mayonnaise
1/4 c. catsup
1 tbsp. plus 1 tsp. pickle relish
1/8 tsp. white pepper
Bring water to a boil, add shrimp. Cook 3 to 5 minutes. Drain well and rinse with cold water. Peel and devein shrimp. To make grapefruit shells, use 1 grapefruit for each bowl. Cut a thin slice from stem end of each grapefruit to level the base. Score rind with sharp knife to make a shell with 4 petals, starting about 2 inches from top of grapefruit and ending within 2 inches of base. Then cut just through the rind along scoring. Carefully pull each petal from fruit, using a grapefruit knife to separate pulp from rind. Remove grapefruit pulp intact using thumb to dislodge pulp; set shell half of grapefruit shells with lettuce; spoon grapefruit into shell. Combine eggs, mayonnaise, catsup, pickle relish and pepper; spoon over grapefruit. Top with shrimp. Yield 4 servings. This salad is one of my favorites. Serve it with a fish dinner and your guest will love it.
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