Ingredients for 4 servings

¼ c. fennel fronds, chopped
½ sliced fennel bulb
1 lb. shrimp, peeled and deveined
1 tsp. smoked paprika
1 ½ c. sliced radicchio
2 c. grapefruit, peeled and sliced
2 sliced scallions
2 tbsp. oil
3 tbsp. grapefruit juice
salt and black pepper
sourdough bread

Directions

Toss together 2 cups peeled and sliced grapefruit and 3 Tbsp. grapefruit juice, 1 ½ cups sliced radicchio, ½ sliced fennel bulb and ¼ cup chopped fennel fronds, 2 sliced scallions, 2 Tbsp. oil, and salt and black pepper.

Toss together 1 lb. peeled and deveined shrimp, 1 tsp. smoked paprika, and salt and black pepper.

Sauté in oil until opaque throughout, 1 to 2 mins.

Serve on toasted and oiled sourdough bread.