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1
Preheat the oven to 400.
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2
Spread the pumpkin seeds in a pie plate or on a small baking sheet and bake for 3 minutes, or until lightly toasted.
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3
Transfer to a plate and let cool.
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4
Meanwhile, in a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro.
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5
Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.
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6
Working over the bowl, cut in between the membranes to release the grapefruit sections into the bowl.
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7
Squeeze the juice from the membranes into the bowl; discard the membranes.
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8
Gently fold in the avocado and season with salt and pepper.
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9
In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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10
Add the shrimp, season with salt and pepper and cook over moderate heat, tossing the shrimp until they are curled and pink, about 4 minutes.
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11
Arrange the lettuce on a platter.
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12
Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette and gently spread over the lettuce.
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13
Add the shrimp to the vinaigrette and toss to coat.
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14
Arrange the shrimp over the salad and drizzle the remaining citrus dressing on top.
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15
Scatter the toasted pumpkin seeds on top and serve right away.
