Florida Grapefruit Salad With Seared Shrimp

Salad

8 baby potatoes

3 Florida grapefruits

1 small fennel bulb, thinly sliced

(to yield about 1 cup)

1/2 cucumber, thinly sliced

1 avocado, peeled and cubed

1 persimmon, peeled and cubed

4 tablespoons fresh pomegranate seeds

2 sprigs tarragon with leaves separated from stem

1 head radicchio, torn into medium-sized pieces

1 tablespoon extra-virgin olive oil

12 jumbo shrimp (peeled and de-veined)

Vinaigrette

2 tablespoons red wine vinegar

1 teaspoon salt

2 cloves garlic, minced

2 tablespoons plus 1 teaspoon

extra-virgin olive oil

Cook potatoes in boiling salted water until very tender. While potatoes cook, whisk together vinaigrette ingredients in medium bowl. Quarter cooked potatoes and place them immediately into vinaigrette while hot to infuse flavor. Zest grapefruit to get 2 to 3 tablespoons of peel. Then, peel and segment grapefruits; place in strainer over bowl to save juice for searing shrimp.

In hot saute pan. sear shrimp in 1 table-spoon olive oil. Cook shrimp 1 or 2 minutes on each side. Add grapefruit zest and reserved juice to pan. Combine shrimp and remaining salad ingredients, toss and serve.