4-block recipe for 2 persons
12 ounces peeled shrimps
1 apple, washed and cut into slices
1 cup zucchini, cut into thin julienne strips
1 cup small (cherry) tomatoes
1/3 cup prepared steel-cut oats
2 2/3 teaspoons of extra-virgin olive oil
In a saucepan heat one-half of the oil over a high heat. Sauté the shrimps and moisten them with the juice of one grapefruit. When the juice is dried off, add the zucchini, salt and pepper and go on cooking to keep the zucchini crisp. Halve the other grapefruit, remove the slices and peel them. On two little plates place the shrimps, the little tomatoes, the zucchini, the diced apple, the oats and the peeled grapefruit slices. Whisk the grapefruit juice with the remaining oil, salt and pepper to taste. Season the salad with the sauce, stirring gently.