The quality of the shrimp will greatly determine the outcome of this dish. We recommend using wild caught domestic shrimp. Peel and boil or boil and peel the shrimp, or ask your seafood store to do it for you. We like to use large 21-25 count (per pound) shrimp but smaller or larger sized will be just fine. Two grapefruits and one-pound of shrimp is a good ratio to serve 4-6. Ok now to the details….
Grapefruit season is upon us and we love the sweet ruby reds for this dish. Using your favorite perfectly sharpened knife cut the tops and bottoms off and then all of the sides of the peel… leave no pith behind. You can choose to slice the grapefruit in half and then make thin slices or segment it. Either way is good.
Place the chilled boiled shrimp and the grapefruit into a serving bowl or shallow platter.
Rinse and coarse chop some fresh cilantro (leaf and stem are both good). Cilantro is not an overpowering herb so you can be generous with it. Add to the shrimp and grapefruit.
Add about an ounce per person of White Grapefruit Balsamic Vinegar to the bowl and a little drizzle of EVOO. Season with a pinch of salt. Toss lightly. This dish can be made 4-6 hours ahead of serving time.
Arrange grapefruit and shrimp in salad bowls and spoon the dressing over. A nice garnish for this is a very thin slice (or two) of fresh jalapeno pepper.