Shrimp, Avocado, and Grapefruit Salad

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.