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.