Ingredients
- 1 large grapefruit
- 2 cloves garlic, minced, divided
- 1 lb large shrimp, peeled, deveined and tails removed
- 1/2 cup thinly sliced green onions, divided
- 1 tsp chile powder
- 1/4 tsp sea salt
- 1 lime, zested and juiced
- 1 avocado, peeled and pitted
- 8 6-inch corn tortillas, warmed
Directions
- Zest grapefruit and set zest aside in a medium bowl. Segment grapefruit: With a paring knife, slice off ends and remove pith, working from the top of fruit to bottom. In a wide shallow bowl, use a knife to make incisions along membranes toward center of fruit and cut segments free. Cut into bite-size pieces. Reserve juice in bowl and transfer segment pieces to bowl with zest.
- To bowl with juice, add half of garlic shrimp, 1/4 onions, chile powder and salt; toss to combine. Cover and refrigerate for up to 30 minutes.
- Prepare guacamole: To bowl with segments and zest, add remaining half of garlic and 1/4 cup onions. Stir in lime zest and juice, then smash avocado into mixture with a fork or the back of a spoon to form a chunky guacamole. Cover tightly and refrigerate until needed. (Guacamole should be eaten within 2 hours of preparation.)
- Heat a large saute pan on medium-high. Add shrimp mixture and saute, stirring frequently until shrimp are pink and cooked through, 3 to 5 minutes. Spread guacamole over tortillas and top with shrimp, dividing evenly.
