A delicious shrimp and pink grapefruit salad with original ingredients that is tasty, colorful and appealing to the eyes.

Make the garnish: Use a sharp knife to remove the peel and pith from the grapefruit. Separate into segments. Slice down either side of each segment to remove the flesh from the membranes; reserve the segments. Squeeze out the remaining juice from the membranes and keep for the dressing.

Prepare the grapefruit dressing by whisking together all the ingredients in a large bowl. Reserve a third of the dressing for later use. Add diced tomatoes, sliced shallots, corn kernels, sliced palm hearts, and coarsely diced avocado in the bowl. (If your avocado is very ripe, do not mix it with the rest of the ingredients, but use it as a garnish on the top at the end.) Mix the ingredients well, taste, and rectify the seasoning if necessary.

Present the salad: Roll the butter lettuce leaves and cut into chiffonade. Toss with some remaining dressing. Place the lettuce in small cups or Martini glasses and top with the vegetable salad. Garnish on one side with the shrimp and on the other side with grapefruit segments, and decorate with cilantro sprigs.