Shrimp and Avocado Salad Recipe

Mix together lemon juice, chopped basil leaves, Dijon mustard, and 1 teaspoon honey. Pour in olive oil in a slow, steady stream and whisk until emulsified. Season to taste with salt and pepper; set aside.

Cook shrimps in salted boiling water for 2 to 3 minutes or until shrimps turn pink; drain and set aside. Peel avocados, remove seeds, slice into ½-inch pieces, then toss in a bit of dressing to prevent browning; set aside.

Peel grapefruit and cut into segments. Arrange avocado, grapefruit, shrimps, and sliced onion on a serving platter. Drizzle with dressing and garnish with fresh basil leaves.