We are rapidly approaching the point in January where raising the white flag seems prudent. Time to surrender any notions we had, despite the coddling we received in December, that this would be an easy winter. Those of us who have merely scooped snow every weekend are the lucky ones, and we should send up a little prayer with every shovelful for those folks still without power and paychecks. Maybe Mother Nature is looking for a little acknowledgment of who’s REALLY in charge here. So one way to deal with this January would be to admit we are, despite all our whiz-bang technology, still at the mercy of forces way bigger than us. And maybe we could beg for a little of that mercy while we’re at it.

Or another alternative might be to simply refuse to accept it. Now they say long-term denial can be a dangerous thing psychologically, but what could be the harm in refusing to accede to January, just for a day (or night)? Why not “just say no” to January? Even if we can’t jet off to white sand beaches and bask in the sun, why not create a little summer in the winter of our discontent?

“June in January” is a great party theme, and can be as simple as turning up the thermostat, slipping into summer duds, and sliding your favorite summer sounds into the CD player. With the sight and sound of summer under control, all that’s left is a matter of taste.

If you’re really hard-core, you can fire up the grill and barbecue your summertime favorites. A less daunting option is to keep your cooking indoors, but still keep the focus on fresh flavors.

This shrimp salad takes advantage of the grapefruit that are gloriously in season at the moment and combines that tang with the mellowness of avocado. Cooking the shrimp in lemon water that’s brought to a boil and then set off heat ensures succulent, not rubbery, shellfish. Chopped mint adds a piquant note and snow peas a contrasting crunch. This out-of-the-ordinary combination of tastes and textures will let your palate escape to June, even if the rest of you is still stuck here in January.

Shrimp Salad with Avocado and Grapefruit

1 lemon, halved

1 pound extra-large shrimp (21-25 count per pound), peeled and deveined, if necessary

2 tablespoons fresh lime juice from 1 lime

½ teaspoon honey

1-inch piece fresh ginger, minced (about 1½ teaspoons)

½ teaspoon salt

¼ teaspoon ground black pepper

1/3 cup canola oil

2 medium pink grapefruits, segmented

1 tablespoon chopped fresh mint leaves

2 ounces snow peas, strings removed and cut crosswise into 1/8- inch strips

1 avocado (large) pitted, peeled, and cut into ½ inch dice

16 leaves Bibb lettuce, washed and dried

Place 3 cups water in a medium saucepan. Squeeze the juice of both lemon halves into the water; add the squeezed halves to the water as well. Bring to a boil over high heat and boil for 2 minutes. Remove the pan from the heat and add the shrimp. Cover and let stand off heat for 8 minutes. Meanwhile, fill a medium bowl with ice water. Drain the shrimp into a colander, discard the lemon halves, and immediately transfer the shrimp to the bowl with the ice water to stop cooking and chill them thoroughly, about 3 minutes. Drain the shrimp again into a colander and transfer them to a large bowl. Refrigerate the shrimp until needed.

Meanwhile, whisk together the lime juice, honey, ginger, salt, pepper and oil in a small bowl until smooth. Removed the chilled shrimp from the refrigerator and add the grapefruits, mint, snow peas and avocado to the bowl with the shrimp. Pour the vinaigrette over the shrimp mixture and toss gently to coat. Arrange the lettuce leaves on four plates and top with the shrimp salad. Drizzle the lettuce leaves with any vinaigrette left in the bowl and serve immediately. Serves 4 as a light main course

Source: Cooksillustrated.com.

Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don’t). Contact her at savor@journalstar.com.