Grilled Shrimp, Pink Grapefruit, and Avocado Salad

1. 1

   Grill the shrimp.

2. 2

   Heat a grill to medium.

3. 3

   Toss the shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and red pepper.

4. 4

   Marinate for 15 minutes.

5. 5

   Thread shrimp onto skewers; grill until pink and cooked through -- about 1 minute each side.

6. 6

   Set aside and keep warm.

7. 7

   Assemble the salad.

8. 8

   Cut the peel from the grapefruit using a sharp knife.

9. 9

   Cut out the segments, reserving the juice.

10. 10

    Squeeze the juice from the remaining pith and pulp.

11. 11

    Strain and measure 3 tablespoons juice.

12. 12

    Set remaining juice aside for another use.

13. 13

    Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together.

14. 14

    Whisk in remaining 3 tablespoons olive oil.

15. 15

    Line 2 salad plates with lettuce and arugula.

16. 16

    Arrange the shrimp, grapefruit, and avocado on top of the greens.

17. 17

    Drizzle with grapefruit vinaigrette.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.