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Heat a large skillet over medium high heat. Add oil.
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Season shrimp with salt and pepper.
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Add Shrimp to pan; cook 3 minutes, stirring frequently, until cooked through.
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Set aside.
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Cut the peel from the grapefruit using a sharp knife. Cut out the segments.
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Line 2 salad plates with spinach, red cabbage, green cabbage, carrots.
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Arrange the shrimp, grapefruit and pecans on top of the spinach.
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Drizzle with salad dressing or serve on the side.
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For Dressing:
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Combine cilantro, olive oil, lime juice, and cumin in blender or food processor.
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Blend until smooth, season to taste with salt and pepper.