Ruby Red Shrimp Salad

Directions

1. 1
   Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
2. 2
   Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
3. 3
   Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
4. 4
   For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
5. 5
   Peel and pit avocado and cut into crescent shaped slices.
6. 6
   When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
7. 7
   Spoon the salad mixture into the leaves and serve immediately.
8. 8
   Makes 6 appetizer salads or 4 entree salads.