pamplemousse shrimp and rice salad

Ingredients For pamplemousse shrimp and rice salad

• RICE SALAD
• 1 c

  1-cup carolina gold or other long grain rice, prepared, cooled, fluffed and set aside at room temperature
• 1 lb

  extra large shrimp, peeled, deveined, cooked, split lengthwise and chilled
• 1 lg

  fresh red grapefruit, supreme, cut each segment in half and place in colander to drain, reserve juice for another purpose.
• 1 c

  sweet corn kernels, cooked on cob, cut off, cooled
• 1/2 c

  diced celery hearts
• 1/2 c

  thinly sliced scallion using both green and white parts
• 1/4 c

  fresh mint leaves, chopped
• HERBED MEYER LEMON VINAIGRETTE
• 1 1/2 Tbsp

  dijon mustard
• 1 1/2 Tbsp

  finely minced fresh garlic
• 1/2 c

  fresh meyer lemon juice
• 1 Tbsp

  rice wine vinegar
• 1 c

  extra virgin olive oil
• 1/4 c

  fresh dill, chopped
• fine sea salt
• fresh ground black pepper
• fresh greens
• fleur de sel