Tasty asian inspired shrimp salad - I would definitely make this again!
1 pink grapefruit
1/4 cup rice vinegar
1 tablespoon fresh lime juice (from 1 lime)
2 teaspoons Dijon mustard
2 teaspoons raw honey
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1.2 teaspoon black pepper
11/2 cup plus 1 tablespoon of olive oil
1 1/2 pounds of peeled and deveined large raw shrimp
1 teaspoon paprika
1 teaspoon ground cumin
5 ounces seasonal lettuce or greens (spinach and arugula work well)
1/2 cup loosely packed cilantro leaves
1/4 cup thinly sliced red onion
1/4 cup lightly toasted hazelenuts
Peel the grapefruit and remove all the pith. Carefully slice the fruit segments from the membranes.
Whisk together the vinegar, lime juice, mustard, honey, ginger and 1/4 teaspoon of the salt and pepper in a large bowl. Add 1/2 cup of the olive oil in a slow, steady stream, whisking constantly to combine.
Sprinkle the shrimp with the paprika, cumin and remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large cast iron or non stick skillet over a medium heat. Add the shrimp and cook just until the shrimp turn pink, about 2 minutes per side.
Add the grapefruit, shrimp, greens, cilantro, onion and hazelnuts to the vinaigrette in the bowl. Toss well.