Avocado, Grapefruit And Grilled Shrimp Salad

1 teaspoon olive oil
½ teaspoon cayenne pepper
½ pound medium shrimp, peeled and cleaned
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
½ cup fresh orange juice
¼ cup fresh lime juice
1 tablespoon olive oil
½ teaspoon salt
1 teaspoon freshly ground pepper
2 medium ripe avocados, peeled, pitted, cut into 1/4-inch-thick half-moon slices
1 large pink grapefruit, separated into sections
½ cup minced mint leaves

Nutritional Information
- Nutritional analysis per serving (4 servings)
  305 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 14 grams protein; 91 milligrams cholesterol; 367 milligrams sodium

Four servings

Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.

15 minutes