Grapefruit is an attractive alternative flavoring to lemon with shellfish.

Serves 4
3 large pink grapefruits
1 cup/4 oz arugula
2 avocados
225 g/½ lb cooked peeled shrimps
3-4 dill sprigs
For the dressing:
Juice of ½ lemon
¼ sweet red onion, finely chopped
1 garlic clove, chopped
1 teaspoon Dijon mustard
Salt and pepper
125 ml/½ cup olive oil

1. To remove sections from the grapefruits: slice top and base from the fruits. Following the curve of the fruit, cut away from skin, zest and pith so only the segments and central membranes are left. Slide the knife down each side of a section to cut it free of the membranes, letting the section fall into bowl. Continue cutting, turning the membranes bake like the pages of a book, until you’re removed all the sections. Chill them, reserving the juice.

2. Wash and dry the arugula. Halve each avocado lengthwise, cutting down to the pit. Twist the halves and pull them from the pit. Tap the blade of a heavy knife sharply on the pit, twist, and pull out the pit. Peel away skin and cut the avocado flesh into lengthwise slices. Brush some of the grapefruit juice over the slices so they do not discolor.

3. For the dressing: whisk the reserved grapefruit juice with the lemon juice, onion, garlic, mustard, salt and pepper until mixed. Gradually whisk in olive oil, so the dressing emulsifies and thickens slightly. Taste, adjust the seasoning and set aside.

4. Shortly before serving: Toss the arugula with about a third of the dressing and taste for seasoning. Spread a flat bed of arugula on four plates. Arrange the avocado slices and grapefruit sections like the spokes of a wheel on top and spoon over more dressing. Chop the dill and toss with the shrimps and remaining dressing, Taste, adjust the seasoning, and pile the shrimps in the center of the wheel. Serve the salad as soon as you can so the greens do not wilt.