1. In a medium pot bring 1½ quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain; rinse with cold water. Peel and devein shrimp; remove tails. Refrigerate shrimp at least 30 minutes.
2. In a large bowl combine shallots, lemon juice, mustard, and freshly ground pepper to taste. Add shrimp; toss gently to coat.
3. Line a serving platter with lettuce. Spoon shrimp into the center on top of lettuce. Add grapefruit and orange sections, sprinkle with basil, and serve.
Go to full version of