Avocado, Fennel and Grapefruit Salad with Grilled Shrimp

It is the best day we have had all summer. We ate dinner on the porch also and I hated to come in. This meal is perfect for 2 as a main course. But I did share some of mine with Jim as it was too much for me. It was really good. This recipe comes from the Fine Cooking Grilling Cookbook that came in my winning basket from the Rally for the Cure.
Ingredients:
1 ruby red grapefruit
½ C EVOO
1 large shallot, finely diced (about ¼ C)
1T fresh lime juice, more as needed
½ t fennel seeds, lightly chopped
Kosher salt and fresh pepper
¾ # jumbo shrimp, peeled and deveined ( 21- 25 per #)
1 large head Boston lettuce, washed and torn into large bite-size pieces (about 3 C)
1 C Mache sprigs
1/2 small bulb fennel, cored and very thinly slice or shaved on a mandolin
½ C loosely packed fresh cilantro leaves (I used my fresh Italian parsley)
1 medium avocado
3 oz feta crumbled (about ½ C)
Assembly:
1. Slice the ends off the grapefruit and expose the flesh. Set the grapefruit on one of its cut end and slice off the skin in wide strips removing the bitter white pith. Working over a medium bowl, cut the segments free from the membranes. Squeeze the juice from the membrane and strain the juice into a small bowl. Segments one bowl, juice another.
2. Put 3 T of the grapefruit juice, oil, shallot, lime juice, fennel seeds, ¼ t salt and ¼ t pepper in a container with a tight-fitting lid and shake vigorously to combine. Taste and add more lime juice if needed to make the vinaigrette bright and tangy. Reserve ½ C of the vinaigrette for dressing the salad and pour the remaining vinaigrette into a medium non-reactive bowl. Put the shrimp in the bowl with the vinaigrette, toss and let sit at room temperature for 30 minutes, tossing occasionally.
3. Preheat the grille and when ready, grille the shrimp 1 ½ minutes per side. Bring in and cool slightly.
4. Combine the lettuces and fennel in a large salad bowl. Drizzle 3T of dressing over the lettuces and toss gently. Season with salt and pepper. Portion the salad on 2 plates. Scatter the avocado, grapefruit, and shrimp over the salad. Sprinkle with the feta and drizzle the remaining vinaigrette over the salad and serve immediately.
Jim bought corn on his way home from golf yesterday so we used it with the Lime Butter Sauce from the Cooking Light Cookbook that I have previously blogged about. My brother has decided this is the perfect way to serve corn and I could not agree more.
Jim served a San Giuseppe Pinot Grigio that we purchased in NJ while up in PA for the 4th. It went very well with the meal.
Tomorrow my carpets get cleaned. I am excited.