2tablespoonslime juice freshly squeezed from 1 medium lime
2tablespoonsgrapefruit juicefreshly squeezed from ½ small grapefruit
1teaspooncoconut aminos or soy sauce or gluten-free tamari
1tablespoonfish sauce
1teaspoonsriracha sauce
⅛teaspoonsea saltplus extra for salting the grapefruit
1teaspoonsugar
½pound (225 gm)shrimpcooked and peeled
¼cupcarrotgrated
¼cupcilantrochopped
1mediumavocadopeeled, pitted, and cut into medium dice
1tablespoonavocado oilor other high-heat vegetable oil
⅓cupshallotsthinly sliced
1mediumpink grapefruit
1headbutter lettuce leaves
¼cuppeanuts dry-roasted, salted
¼cupmint leavesfresh
Instructions
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. Salt them lightly and store them 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. Reserve two tablespoons of the marinade. Add the remaining marinade mixture and toss. Let the shrimp marinate for 15 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 reserved marinade.
Garnish with finely chopped peanuts and ribbons of thinly sliced mint and serve.