Shrimp & avocado salad with candied walnuts & citrus vinaigrette.

The homestead resort’s executive chef, Shawn Wilson shares one of his favorite summer recipes.

Bright salad with shrimp and fruit. Avocado and grapefruit. Bright background. Selective focus




fresh grapefruit
fresh lemon
fresh lime
mixed greens
red onion
candied walnuts
olive oil
apple cider vinegar
dijon mustard
fresh thyme
salt & pepper





1 tbsp olive oil
1 clove chopped garlic
1 tsp paprika
1 tsp fresh thyme
1 pinch salt & pepper
add shrimp and let
sit refrigerated for at
least 10 minutes





(citrus vinaigrette)
½ cup apple cider vinegar
¼ cup fresh grapefruit juice
1 each fresh lemon & lime (juiced)
1 clove garlic
1 shallot
1 tbsp dijon mustard
1 tbsp honey
mix all ingredients in a blender or
food processor
slowly stream in ½ cup of olive oil





remove shrimp from the marinade and
char grill until cooked
toss mixed greens (preferably a bitter
blend with leaves such as kale and
add candied walnuts & dressing
slice half of an avocado and fan out on
top of the salad
add grapefruit segments around the
edge of the bowl
add thinly sliced red onion and a few
more candied walnuts.