Avocado-grapefruit salad with garlic shrimp

Ingredients for 2 servings:

• 6 prawns, raw, headless, shelled, fresh or frozen
• 1 grapefruit(s), pink
• ½ chili pepper(s), red
• 1 tbsp white wine vinegar
• salt and pepper
• Sugar
• 2 tbsp olive oil
• some lettuce, (very little)
• 1 avocado(s), ripe
• 50 g black olives (stoned)
• 1 small garlic clove(s)
• Pepper, coarse

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

healthy and low in calories

Thaw the shrimp if necessary. Peel the grapefruits so that all the white pith is removed. Using a sharp knife, cut the fillets between the membranes. Squeeze the juice from the membranes and reserve it. Clean the chili, cut it lengthwise, remove the seeds, wash it, and cut into thin rings. Mix the grapefruit juice, vinegar, chili, salt, pepper, and a pinch of sugar. Stir in 3 tablespoons of oil. Sort the lettuce, wash it, and drain. Halve the avocados lengthwise and remove the stones. Remove the flesh from the skins and cut into pieces. Mix with the grapefruit segments, olives, and vinaigrette. Peel and finely chop the garlic. Peel the shrimp, possibly leaving only the tail fins. Make a lengthwise cut along the back and remove the dark intestines. Wash the shrimp and pat dry. Heat 1 tablespoon of oil in a pan. Fry the shrimp for 3-4 minutes, turning occasionally. Add the garlic and fry briefly. Season with salt and pepper. Fold the salad into the avocado and grapefruit mixture. Serve everything and sprinkle with coarse pepper.