To ensure you're making an ecofriendly choice, look for the Marine Stewardship Council blue-and-white check mark, or buy U.S. or Canadian wild or farmed shrimp.
Price: $2.48 per serving
2 1/2 tablespoonsolive oil, divided
12 ouncespeeled and deveined medium shrimp
1/2 teaspoonsalt, divided
1/4 teaspoonfreshly ground black pepper, divided
2 tablespoonschopped fresh tarragon
2 teaspoonsbrown sugar
1 teaspoonchopped shallots
6 cupschopped romaine lettuce
1 peeled avocado, cut into 12 wedges
1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.