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1
For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan.
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2
Bring to a boil, then pour into a large bowl.
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3
Add 1 cup of cold water and set brine aside to cool completely.
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4
Add shrimp and refrigerate for 30 minutes.
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5
For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith.
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6
Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat.
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7
As soon as the oil starts to bubble, about 2 minutes, remove from heat.
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8
Set oil aside to steep 30 minutes.
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9
Strain and reserve the oil.
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10
Prepare an outdoor grill with a medium fire.
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11
Segment both grapefruit over a bowl, reserving the juice (see page 000).
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12
Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl.
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13
Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing.
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14
Season with black pepper to taste.
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15
Remove shrimp from brine and pat dry.
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16
Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
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17
Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing.
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18
Gently toss in avocados and divide the salad among 4 plates.
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19
Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.
