Grilled Shrimp, Pink Grapefruit, and Avocado Salad

Grill the shrimp. Heat a grill to medium. Toss the shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and red pepper. Marinate for 15 minutes. Thread shrimp onto skewers; grill until pink and cooked through -- about 1 minute each side. Set aside and keep warm.

Assemble the salad. Cut the peel from the grapefruit using a sharp knife. Cut out the segments, reserving the juice. Squeeze the juice from the remaining pith and pulp. Strain and measure 3 tablespoons juice. Set remaining juice aside for another use.

Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together. Whisk in remaining 3 tablespoons olive oil. Line 2 salad plates with lettuce and arugula. Arrange the shrimp, grapefruit, and avocado on top of the greens. Drizzle with grapefruit vinaigrette. Serve immediately.