Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp and Grapefruit Spinach Salad 4.0 (14) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 Orange slices are a common addition to spinach salad, but grapefruit is also delicious. Ingredients 3 pink grapefruit 3 tablespoons wine vinegar 2 teaspoons Dijon mustard Salt and pepper ½ cup plus 1 tablespoon vegetable oil 1 ½ pounds large shrimp, peeled and deveined 1 ½ pounds spinach, stems trimmed and leaves washed well (about 3 ½ quarts) ½ red onion, thinly sliced Directions With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once. Rate it Print