Squeeze the membranes to extract any extra juice.
Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes.
Transfer to a medium bowl and toss with 1 tablespoon of the dressing.
To serve, toss lettuce, cabbage and onion with the remaining dressing in the large bowl.
Divide among 4 plates.
Top with the shrimp and the grapefruit segments.
Season with pepper, if desired, and garnish with cilantro.
Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.
To supreme: Use this technique to get pretty, pith-free citrus sections every time.
Cut a thin slice off the top and bottom of the fruit with a large sharp knife.
Place on a cutting board.
Remove the peel and white pith below, following the curve of the fruit as you go.
Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.
Squeeze any extra juice from the membranes, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
