This is not an edible nod to millennial pink. Honest. Red grapefruit and shrimp, bathed in a piquant dressing and paired with the crunch of toasted hazelnuts, red onion slivers and perky spring lettuces, just happen to give this plate a look that’s very on trend.
The shrimp get a little seasoning before they hit the hot pan, and you may notice they do not have their tails — those pinky-size lengths of shell that keep the shrimp from curling as tightly as you see them here. At this point, I’d be remiss not to mention the recently and happily retired Jane Touzalin, an extraordinary colleague and editor whom I had the pleasure of working with for decades.
She railed against the tail shells in dishes where the diner must detach them and find a proper spot to pile the discards. Sometimes I’d leave them on in Washington Post Food recipes, so the shrimp would cook super-fast — and, as it’s done in restaurants, because they look nicer on the plate.
Here, Jane wins.
Folks on certain medications cannot tolerate grapefruit, so we tested this with champagne (Ataulfo) mangoes as well. The subbed fruit makes the dish less pink, but it tastes just as good.