1 cup organicgirl© mache rosettes
1 pound of wild red shrimp
1 ruby red grapefruit, pithed, segmented & diced
1 avocado, pitted, peeled and diced
1 medium yellow heirloom tomato, diced
1/2 medium red bell pepper, diced
1/4 cup of red onion, diced
juice of 1 meyer lemon
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
2 tablespoon chopped parsley
3 tablespoon extra virgin olive oil
1/2 teaspoon coarse sea salt
in a medium saucepan, add water and season with salt. bring to boil, add shrimp and cover with lid. cook over medium heat from 3-4 minutes. remove shrimp from the pot and place on a cutting board to bool. when cooled, coarsely chop the shrimp.
in a large bowl, add the mache rosettes, shrimp, grapefruit, avocado, tomato, bell pepper, red onion and lemon juice. gently toss.
whisk together the mustard, apple cider vinegar, parsley, olive oil and salt. pour the dijon vinaigrette over the prawn mixture and gently toss. spoon into chilled glasses and serve!