If using frozen shrimp, place in a medium bowl, cover with water, and set aside to thaw. If using fresh shrimp, skip this step.
1 ½ lb raw peeled shrimp, fresh or frozen
Wash and dry the lettuce. Tear into smaller pieces.
2 head butter (Boston) lettuce
Wash and quarter grapefruit. Peel and slice 6 of the quarters into wedges (save 2 for the dressing). Halve and pit avocado; thinly slice flesh while still in skin and scoop out (save a quarter of the avocado for the dressing).
Wash and juice the lime and remaining grapefruit wedge into a small bowl; add saved avocado and mash thoroughly. Add honey, salt, and pepper; whisk to combine and set aside.
¼ tsp honey
¼ tsp salt
¼ tsp black pepper
Heat a skillet over medium-high heat.
Peel and mince garlic.
2 cloves garlic
Drain and rinse shrimp under cold water until there are no more ice chunks. Place on paper towels and pat dry. If using fresh shrimp, skip this step.
Coat bottom of skillet with oil. Add garlic and cook until fragrant, 15-30 seconds. Add shrimp and cook until opaque, 2-3 minutes.
2 tbsp virgin coconut oil
To serve, arrange lettuce on a plate and top with avocado, grapefruit, and shrimp. Drizzle with dressing and enjoy!