Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.
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Very tasty. Instead of a fresh grapefruit, I would used grapefruit than comes in a jar. It will save lots of time and will yield more juice.
The receipe calls for 3 tbls of juice, but I barely got a couple.
Also, at least double the dressing.
I love this recipe, it's so easy to make and light and healthy. I wanted to make it again, because I had shrimp, avocado and romaine. However I did not have grapefruit, so I used canned mandarin oranges and for the dressing I used fresh lime juice instead of the grapefruit juice. Still came out delicious.
This was fantastic! Definitely going into the regular dinner salad repertoire. I used baby spinach rather than romaine, since that's what I had on hand, and cilantro rather than tarragon, since I was out. Can't wait to try it with the tarragon! I also tossed in a few finely sliced green onions, just because. I think strawberries would be a nice addition, also!