Photo by Annabelle Breakey; written by Amy Machnak

Small, sweet, sustainably harvested Oregon shrimp shines in this simple dish

Sunset  –  February 5, 2008

Shrimp, Avocado, and Grapefruit Salad

We used small, sweet, sustainably harvested pink shrimp from Oregon. They shine in a simple salad like this.

With the overfishing and despoiling of our oceans, it’s nice to have some good news: Oregon Pink Shrimp Fishery was recently certified as the world’s first sustainable shrimp fishery. Its deliciously sweet shrimp, a small variety of bay shrimp (sometimes called salad shrimp), are just what the environmentally conscious seafood consumer ordered.

Available fresh between April and October at fish and grocery stores in Oregon or frozen year-round at major West Coast gourmet retailers (like Whole Foods Market). INFO: 541/469-7830 for stores.

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