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1
To section the grapefruit, slice off both ends of the grapefruit with a chefs knife.
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2
Stand the grapefruit on one end, hold it steady with one hand, and use the other to slice from the top edge downward along the curve of the fruit, cutting away both the peel and the pith but leaving as much of the flesh as possible.
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3
Working over a bowl to catch the juices, hold the grapefruit in one hand and use a paring knife in the other to cut between the sections, detaching each section of fruit from its surrounding membrane.
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4
Let the sections fall into the bowl as you work.
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5
Reserve 1/2 cup of sections.
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6
Pour off the excess juice and save for another use, along with the extra grapefruit sections, if you have any.
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7
Add the beans, scallion, jalapeno, and cilantro to the grapefruit in the bowl, and season with salt to taste.
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8
Warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
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9
Pour the oil into a medium skillet set over medium heat.
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10
When the oil shimmers, sprinkle in the ground ancho and cook for about 30 seconds, until the powder sizzles and becomes very fragrant.
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11
Add the shallot and garlic and saute until the vegetables start to brown, 3 to 4 minutes.
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12
Season the shrimp with salt.
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13
Add the shrimp and water to the skillet and stir-fry for 2 or 3 minutes, until the shrimp is opaque and firm.
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14
Lay the tortillas out on a plate and divide the shrimp mixture among them.
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15
Top with the grapefruitblack bean salsa, salsa verde, and feta, and eat.
