Shrimp, Avocado & Grapefruit Salad

Directions

1. If using frozen shrimp, place them in a medium bowl and cover with water to thaw, otherwise skip this step.
2. Wash and dry the butter lettuce, then tear it into bite-sized pieces.
3. Wash the grapefruit and cut it into quarters; slice three of the quarters into wedges and reserve one quarter for the dressing.
4. Halve the avocado and remove the pit; slice the flesh while still in the skin and scoop it out, saving a quarter of the avocado for the dressing.
5. Juice the lime and the remaining grapefruit wedge into a small bowl, add the saved avocado, and mash until smooth. Whisk in honey, salt, and pepper to make the dressing.
6. Heat a skillet over medium-high heat.
7. Peel and mince the garlic.
8. Rinse the shrimp under cold water to remove any ice, then pat dry with paper towels.
9. Add a thin coat of oil to the skillet, then cook the garlic for 15–30 seconds until fragrant. Add the shrimp and cook until they turn opaque, about 2–3 minutes.
10. To serve, arrange lettuce on plates, top with avocado slices, grapefruit, and the shrimp, then drizzle with the dressing.