Shrimp Tacos with Grapefruit Salad

Ingredients:

• 450 g large shrimp, peeled and deveined
• 3 red grapefruits (2 divided into segments, juice 1)
• Half a small jicama, peeled and cut into strips
• Half a small red onion, thinly sliced
• 0.5 cup fresh cilantro
• Juice of 1 lime + wedges for serving
• 2 tbsp olive oil + extra for greasing the pan
• 8 corn tortillas
• 2 tbsp. l. agave syrup (or 1 tbsp honey)
• 1 chipotle pepper in adobo sauce, chopped + 2 tsp adobo sauce
• 1 tsp ground cumin

Preparation:

1. In a bowl, combine grapefruit segments, jicama, red onion, cilantro, lime juice, and 1 tablespoon olive oil; season with salt and pepper and toss to combine.
2. Grease a grill pan with olive oil and heat over medium-high heat. Fry a few at a time. tortillas Fry in a frying pan for 1-2 minutes on each side. Wrap in foil to keep warm.
3. Meanwhile, in a small saucepan, combine the grapefruit juice, agave, chipotle adobo sauce, and cumin over medium-high heat. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
4. Toss the shrimp with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grease a grill pan with olive oil. Grill the shrimp over medium-high heat, brushing them with grapefruit sauce, until cooked through, about 1 minute per side.
5. Continue cooking, turning and brushing with the remaining sauce, until the shrimp are cooked through, about 2 more minutes. Season with salt to taste. Divide among the tortillas. Serve with grapefruit salad and lime wedges.