Ingredients:

2 1/2 tablespoons olive oil

12 ounces peeled shrimp

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 grapefruit

2 tablespoons tarragon

2 teaspoons brown sugar

1 teaspoon shallots

6 cups romaine lettuce

1 peeled avocado

Directions:

1. Heat a large skillet over medium-high heat.

2. Add 1 1/2 teaspoons oil to pan; swirl to coat.

3. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.

4. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently.

5. Remove from pan; keep warm.

6. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice.

7. 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.

8. Add lettuce; toss.

9. Arrange 2 cups lettuce mixture on each of 4 plates.

10. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Bon Appetit!