Shrimp And Avocado Salad With Grapefruit Vinaigrette - cooking recipe

Ingredients

16 jumbo shrimp, peeled and deveined
2 ruby grapefruits
1/4 cup ruby red grapefruit juice (reserved from cutting fruit segments)
1 lime
1/2 teaspoon fresh ginger, grated
3 tablespoons olive oil
salt & pepper
2 avocados
1/2 cup slivered almonds
6 ounces Baby Spinach

Preparation

Brush shrimp with 1 tablespoon of olive oil, season with salt and pepper and grill on medium high heat about 1 minute on each side or until cooked through.
Cut avocado into slices and toss in a bowl with the juice from 1/2 a lime.
Add slivered almonds to a dry pan and toast on medium high heat until slightly browned, about 5 minutes.
Cut the grapefruits into segments, reserving the juice. You should get about 1/4 cup of juice from two grapefruits. Set the fruit segments aside and combine the grapefruit juice, juice from 1/2 a lime, and ginger in a small bowl. Drizzle in 2 tablespoons of olive oil while whisking. Season with salt and pepper to taste.
Toss the spinach and grapefruit segments with the dressing.
Top the salad with shrimp, avocado slices and toasted almonds.