"Chef's Diary"

Ingredients:

medium shrimp, shelled and deveined

3 teaspoon(s) fresh lime juice

60 mls extra virgin olive oil

1/2 teaspoon(s) sea salt

1/4 teaspoon(s) crushed red pepper

1 large pink grapefruit

1 teaspoon(s) Dijon mustard

1 head(s) (medium) butter lettuce

120 mls arugula

1 avocado, peeled and cubed

Method:

1. Grill the shrimp. Heat a grill to medium. Toss the shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and red pepper. Marinate for 15 minutes. Thread shrimp onto skewers; grill until pink and cooked through — about 1 minute each side. Set aside and keep warm.

2. Assemble the salad. Cut the peel from the grapefruit using a sharp knife. Cut out the segments, reserving the juice. Squeeze the juice from the remaining pith and pulp. Strain and measure 3 tablespoons juice. Set remaining juice aside for another use.

3. Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together. Whisk in remaining 3 tablespoons olive oil. Line 2 salad plates with lettuce and arugula. Arrange the shrimp, grapefruit, and avocado on top of the greens. Drizzle with grapefruit vinaigrette. Serve immediately.