Ingredients:
1 pound uncooked medium shrimp, peeled and de-veined
2 large grapefruit, peeled and sectioned
1 small red onion, thinly sliced
1 large avocado, peeled and cut into 1/2-inch dice
2 tablespoons lime juice
2 tablespoons Thai fish sauce
1 fresh red chile pepper, finely chopped
1/8 teaspoon brown sugar
1 tablespoon chopped fresh cilantro

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Once the water is boiling, stir in the shrimp, and return to a boil.
Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
Drain and set aside to cool.
Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl.
Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.