Makes 6 servings. Difficulty
For the shrimp: 2 large red grapefruit 6 cups water 1 bay leaf 8 dried whole cayenne peppers 2 Tablespoons coarse salt 6 black peppercorns 1/4 cup coarsely chopped onions 1 lb. large shrimp, peeled and deveined
For the dressing: 1/4 cup red onion, thinly sliced 3 Tablespoons extra-virgin olive oil 1 Tablespoon rice wine vinegar 1 teaspoon gf dijon mustard Salt and freshly ground black pepper
For the salad: 12 cups mixed greens 1 red bell pepper, thinly sliced 1/2 cup English cucumber, julienned
Halve one grapefruit. Squeeze the juice of one half into a medium bowl. Set aside. Cut the other half into wedges. Place the wedges in a medium saucepan with the water, bay leaf, cayenne peppers, salt, peppercorns and onions. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Add the shrimp and cook until just pink, about 2 minutes. Remove the prawns with a slotted spoon and place on a bowl of ice. Refrigerate until ready to serve. Discard the liquid.
Add the red onion to the bowl with the reserved grapefruit juice along with the olive oil, rice vinegar and dijon mustard. Whisk until mixture emulsifies. Let stand for at least 10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
Meanwhile, over the bowl with the dressing, cut the remaining 2 grapefruit into sections, letting the juice fall into the dressing. Set the grapefruit sections aside in a separate bowl. Whisk to blend.
In a large salad bowl, toss the greens with the bell pepper and cucumber. Drizzle the dressing over the top of the greens and toss to coat evenly.
Divide the greens among 6 salad plates. Top each serving with poached shrimp and grapefruit sections. Serve immediately.