Chef Randy Evans at Haven, the locavore restaurant on Algerian Way in Houston, served this simple salad of butter lettuce, wild brown shrimp and Texas red grapefruit that last time I was there. Since they don’t eat bold-flavored brown shrimp anywhere else in the country and we don’t produce enough supersweet red grapefruit to export, this is an only-in-Texas combination of flavors.
It’s also a very easy salad to make at home. Only you better hurry–the grapefruit season is over, but there are still a few left on the market.
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Robb, what is this red grapefruit you speak of? We get plenty here in California (and they’re much better than the local).