- ¾ pound shelled and deveined shrimp
- 1 head torn bibb lettuce
- 1 sliced avocado
- 2 tablespoons grapefruit juice
- 2 tablespoons olive oil
- salt and pepper
- 2 grapefruit
- Cook shrimp in a large saucepan of salted boiling water, 2 to 3 minutes. Drain and cool. Toss with lettuce, avocado, grapefruit juice, olive oil, salt, and pepper.
- Cut away the peel and pith of 2 grapefruit; cut into segments. Add to the salad and toss gently.