Directions
Make the shrimp: In a small bowl, toss the shrimp with salt, a few rounds of freshly cracked pepper, paprika, and cumin. To a medium skillet set over medium-high heat, add the olive oil. When the oil is hot, add the shrimp and cook for 1 to 2 minutes per side, until the shrimp are firm to the touch and pink. Remove and set aside.
Make the salad dressing: In a medium bowl, whisk together the lemon, olive oil, mustard, parsley, tarragon, chives and a few pinches each salt and pepper. Mix in the arugula and toss until evenly coated. Add the grapefruit and avocado and toss one last time. Arrange the shrimp on top of the salad and serve.
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