Ingredients

The following ingredients have 6 Servings
  • 2 tbsp lime juice (freshly squeezed from 1 medium lime)
  • 2 tbsp grapefruit juice (freshly squeezed from 1/2 small grapefruit)
  • 1 tsp coconut aminos (or soy sauce or gluten-free tamari)
  • 1 tbsp fish sauce
  • 1 tsp sriracha sauce
  • 1/8 tsp salt (plus extra for salting the grapefruit)
  • 1 tsp sugar
  • 1/2 pound (225 gm) shrimp (cooked and peeled)
  • 1/4 cup carrot (grated)
  • 1/4 cup cilantro (chopped)
  • 1 avocado (peeled, pitted, and cut into medium dice)
  • 1 tbsp avocado oil (or other high-heat vegetable oil)
  • 1/3 cup shallots (thinly sliced)
  • 1 pink grapefruit
  • 1 head butter lettuce leaves
  • 1/4 cup peanuts (dry-roasted, salted)
  • 1/4 cup mint leaves (fresh)

Instruction

  • In a small jar, prepare the marinade by mixing the lime juice, grapefruit juice, soy sauce, fish sauce, sriracha sauce, salt and sugar. Store in the fridge.
  • Chop the shallots, sauté them in the avocado or peanut oil in a medium sauté pan over medium-high heat until caramelized, about 10 minutes. Let them cool and set aside.
  • Remove the peel from the grapefruit. Segment the slices by removing them from the membrane with a sharp knife. Here's an easy tutorial.  Salt them lightly and store in the fridge.
  • Wash and dry enough lettuce leaves for four servings.
  • Grate the carrot and refrigerate. Chop the cilantro and slice or dice the avocado.
  • Rinse the shrimp and pat dry. Put the shrimp in a large bowl and add the carrots, cilantro, avocado and shallots. Add the marinade mixture and toss. Let the shrimp marinate for 20 minutes in the refrigerator.
  • Tear the lettuce leaves into bite-sized pieces and arrange on a serving platter or portion into four serving dishes. Add the grapefruit segments and blood orange slices and the shrimp mixture on top, drizzling with a little of the excess marinade.
  • Garnish with chopped peanuts and ribbons of thinly sliced mint and serve.