Ruby Red Shrimp Salad

• 2 large ruby red grapefruits
• 3 blood oranges
• 1/4 cup extra virgin olive oil
• 3 tablespoons sweet chili sauce (I use Mae Ploy)
• sea salt
• 1 avocado
• 1 lb shrimp, cooked, peeled, deveined
• 1 lime, juice of
• 1 1/2 tablespoons fresh cilantro, minced (or basil if you really can't do cilantro)
• 1 head boston lettuce, separated into leaves and rinsed

1. Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
2. Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
3. Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
4. For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
5. Peel and pit avocado and cut into crescent shaped slices.
6. When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
7. Spoon the salad mixture into the leaves and serve immediately.
8. Makes 6 appetizer salads or 4 entree salads.

ruby red grapefruits, oranges, extra virgin olive oil, sweet chili sauce, salt, avocado, shrimp, lime, fresh cilantro, boston lettuce

Taken from www.food.com/recipe/ruby-red-shrimp-salad-289496 (may not work)