Shrimp, Avocado, and Grapefruit Salad

• This was really refreshing salad.  The grapefruit was a nice acidic bite which went nicely with the brown sugar infused vinaigrette and the smooth and creamy avocado.  It was a nice healthy salad.  Overall, it was nothing spectacular, but it was a nice light salad.  Better than just using some generic salad dressing.  It was fun to make our own.

We just used the salad out of the bag, which worked fine.

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• 2 1/2 tablespoons olive oil, divided
• 12 ounces peeled and deveined medium shrimp
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 grapefruit
• 2 tablespoons chopped fresh tarragon
• 2 teaspoons brown sugar
• 1 teaspoon chopped shallots
• 6 cups chopped romaine lettuce
• 1 peeled avocado, cut into 12 wedge

Preparation

1. 1. 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.
2. 2. 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.