Combine white wine vinegar, salt, chili powder and olive oil together in a small bowl and whisk them all up.
Wash the lettuce carefully and tear them to medium-sized pieces. Get the avocados peeled and cut in slices, and grapefruits peeled and cut into segments.
Boil the shrimps in preheat temperature until they turn opaque and pink. Remove them from the pot and chill.
Toss the lettuce, cooked shrimps, avocados and grapefruits in the dressing that has been made at the first step.
Assemble the salad in a large dish. Top it with scallion, cilantro or pepper flakes if you wish to.
- Shrimp salad is often served slightly chilled, but it’s all fine to keep the dish at room temperature too.
- Once drizzled with the dressing, the salad should be served right after that to avoid the lettuce becoming too mushy.