Grapefruit, Avocado and Shrimp Satay
1 lb cooked shrimp, thawed if frozen
1 ruby grapefruit
1 tbsp Toasted Sesame Oil
1 tbsp White Grapefruit Balsamic
1/4 cup Peanut or other nut butter
2 tbsp low sodium soy sauce
2 tbsp Toasted Sesame Oil
1 tsp crushed red pepper flakes
1 tbsp sesame seeds for garnish
Stir together all the ingredients for the sauce and set aside. I like this sauce very thick, so if you want it a little thinner, add up to 1/4 cup of warm water.
Heat the Sesame Oil in a large saute pan to a medium high heat. Toss in the shrimp and stir. The shrimp should be in a single layer or you won't get the right caramelization on each one, so cook these in batches if you have to.
Cook the shrimp 1/2 - 1 minute per side, adding a little more Sesame Oil if you have to. Make sure that they have been thoroughly thawed if you are using frozen shrimp or they will be more tough than tender.
Add the Grapefruit Balsamic to the shrimp and set on high heat for around 30 seconds. Stir constantly.
Dice up the avocado and segment the grapefruit. Toss with the shrimp and drizzle with the sauce.