Shrimp, Avocado, and Pink Grapefruit Salad

Peel and segment the 50 gr Grapefruit, then slice the ¹/₂ piece Avocado and gently drizzle it with ¹/₄ tbsp Lemon Juice to prevent browning.

Pat 100 gr Shrimp dry with kitchen paper and season thoroughly with ¹/₄ tsp Sea Salt and ¹/₄ tsp Black Pepper - Coarsely Ground.

In a small bowl, whisk together ¹/₂ tbsp Lemon Juice, ³/₄ tsp Dijon Mustard, ¹/₄ tsp Sea Salt, ¹/₄ tsp Black Pepper - Coarsely Ground, and ¹/₂ tbsp Olive oil extra virgin until smooth and emulsified.

Heat ¹/₄ tbsp Olive oil extra virgin in a non-stick skillet over medium-high heat, add the seasoned shrimp, and sear for 2 to 3 minutes turning once until pink and opaque.

Transfer the cooked shrimp immediately onto a plate and allow them to rest and cool slightly at room temperature.

Divide 40 gr Salad leaves evenly between two chilled serving bowls or plates.

Arrange the prepared avocado slices, pink grapefruit segments, and seared shrimp harmoniously over the bed of salad leaves.

Drizzle the citrus Dijon dressing evenly over both assembled salads right before serving.