Ingredients

• 2 lbs of cooked medium-sized shrimp, keep chilled
• 1/4 cup Italian salad dressing
• 3 tablespoons finely chopped shallots
• 2 tablespoons red wine vinegar
• 2 tablespoons plain fat-free yogurt
• 2 tablespoons freshly squeezed orange juice
• 1-1/2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/8 teaspoon pepper
• 4 cups sliced romaine lettuce
• 2 cups Texas RED grapefruit sections (about 4 grapefruit)
• 2 cups Texas Orange sections (about 5 oranges)
• 1/4 cup chopped fresh chives

Directions
Combine the Italian dressing and the next 7 ingredients in a large bowl and stir well. Add the shrimp and refrigerate. Section the grapefruit and oranges. On a large platter, line the outsides with the lettuce. Spoon the shrimp in the center and garnish around the shrimp with the citrus sections. Or, place the lettuce on individual salad plates. Place the citrus sections on top of the lettuce topping with the shrimp mixture.

Serves approximately 12-14.

Ingredients

• 3-4 Texas RED Grapefruit, peeled and sectioned
• 2 pounds 31-25 sized deveined shrimp (70 pieces)
• 3 ounces olive oil
• 1 teaspoon tarragon
• 1 teaspoon thyme
• Season salt
• 6-inch Bamboo skewers

Directions
Peel and section the grapefruit. Set aside. Devein the shrimp and coat with the olive oil, tarragon and thyme. Grill the shrimp over a hot fire, periodically sprinkling with season salt but keeping them tender. Chill.

When ready, build the skewers by placing a Texas RED grapefruit section between two cooked shrimp. Make these with a few hours of serving as the fruit juices will continue to cook the shrimp. Keep the skewers cold then allow to come to room temperature before serving.

Makes approximately 35 skewers

Recipe developed by Just Like Magic Catering, Ballwin, MO

Ingredients

• 1 Texas RED Grapefruit, sectioned and diced
• 1 Texas Orange, segmented and diced
• 1 cup whole cranberries, chopped*
• 2 jalapeno, seeded and chopped
• 1/4 cup sweet onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 packet low calorie sweetner
• Dash of salt
• *Frozen cranberries can be used

Directions
Mix all the ingredients together and chill for at least one hour. Serve as an appetizer with chips, as a topping to turkey quesadillas or as a side dish with sliced turkey.

Ingredients

• 1 Texas RED Grapefruit
• 2-3 tablespoons minced onion
• 2 large ripe avocados
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 1/2 teaspoon garlic powder

Directions
Peel and section grapefruit, reserving 2 tablespoons of juice. Measure 1 cup of sections; cut into bite-sized pieces and set aside. Peel avocado; mash with a fork, leaving some small chunks. Add remaining ingredients and stir. Gently fold in juice and sections. Serve or cover and chill.

Makes about 3 cups.

Ingredients

• 6 cups grapefruit juice
• 13 cups sugar
• 1 bottle Certo
• 3 drops red food coloring

Directions
Boil sugar and juice 15 minutes. Add Certo and boil one minute. Add food coloring and pour into sterilized jelly jars. Cover the top with melted paraffin.

Ingredients

2 medium Texas RED Grapefruit, sectioned

1 4-6 oz container raspberries

1 4-6 oz container blueberries

6 strawberries

2 kiwifruit

2 cups vanilla yogurt

1 tablespoon Amaretto liqueur *

Phyllo dough pastry sheets

Finely chopped pecans

Grapefruit zest

Directions

Peel and section the Texas RED Grapefruit.  Break each section into 2 to 3 pieces.  Peel the Kiwifruit, slice and quarter.  Hull and quarter the strawberries with the blueberries and raspberries.  Refrigerate.

Follow the phyllo pastry sheet directions for keeping the phyllo from drying out.  Then take four sheets of phyllo and lay out on a surface.  Cut the phyllo pastry in half and then cut in half again for four equal portions.  Baste the top phyllo with melted butter.  Take two of the sheets and gently push into a muffin cup.  Take the other two sheets, baste with butter and alternate the points and gently push on top of the other two sheets.  This provides a star effect.  Proceed with this method to make 16 to 24 cups.  Bake in a 350 degree oven for approximately 6 to 10 minutes.  Do not over brown.  Cool.

For topping, mix two cups of vanilla yogurt with 1 tablespoon Amaretto liqueur.  To make the dessert cups, put about a tablespoon of the creamy yogurt topping in the base of the dessert cup.  Drain the fruit or use a slotted spoon and add to the dessert cup.  Top with several tablespoons of the creamy yogurt topping.  Garnish with a sprinkling of chopped pecans, grapefruit zest or both.

*For children, eliminate the liqueur or use a whipped topping.

Serves 16 to 24.

Ingredients

Texas RED Grapefruit, squeezed to make 1-1/3 cups juice

1 box strawberry cake mix

2 tablespoons grapefruit peel, divided

1-16 oz container of creamy vanilla icing

Directions

Follow the box directions except substitute freshly squeezed grapefruit juice for water and add one tablespoon finely grated grapefruit peel to the batter. Bake at 350 degrees until done or when a toothpick inserted in the center comes out clean. Remove and set the cupcake pans on a cooling rack until completely cooled. Top the cupcakes with vanilla icing and then sprinkle with the remaining grated grapefruit peel.

Makes 24-30 cupcakes.

Ingredients

• 1 cup well-drained sections of Texas RED Grapefruit
• 1 medium bananas, sliced
• 1 cup thinly sliced celery
• 1 cup packed torn celery tops

Directions
Celery-Seed and Honey Dressing:
Beat well 1/3 cup sugar, 1 teaspoon each dry mustard and celery seed, ½ teaspoon each paprika and salt, 3 tablespoons each honey and cider vinegar, 1 tablespoon lemon juice and ½ cup oil. Makes one cup.

Combine celery and tops, grapefruit and bananas in salad bowl. Add 1/3 cup dressing or to taste, toss lightly. Sprinkle with walnuts and serve at once.

Makes 4 servings.
Recipe developed by Just Like Magic Catering, Valley Park, MO

Ingredients:

• 1 Texas RED Grapefruit, sectioned
• 1 Anjou Pear, green or red, sliced
• 1 Bag of assorted salad greens
• 1 4-oz. package of Saladena Feta Cheese Crumbles, Mediterranean style
• 1 bottle Raspberry Vinaigrette Dressing or Light Raspberry & Walnut Dressing

Directions
Peel and section the grapefruit (yields 10-12 sections.) Wash and slice pears (8 slices for each half.) Place salad greens on plate; top with alternating slices of grapefruit and pear. Sprinkle with equal portions of the feta cheese crumbles. Pour desired amount of dressing over each salad.

Yield: 4-6 servings