Romaine Salad with Grapefruit Shrimp
Ingredients
- 2 large red grapefruit (about 1 pound each)
- ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
- 1 tablespoon white-wine vinegar
- 1 clove garlic, minced
- 1 teaspoon hot sauce, or to taste
- ½ teaspoon salt
- ¼ teaspoon ground pepper, plus more to taste
- 1-1 1/4 pounds peeled and deveined raw shrimp (16-20 count), tails left on if desired
- 8 cups coarsely chopped romaine lettuce
- 1 cup very thinly sliced red cabbage
- ½ cup slivered sweet onion
- 8 sprigs fresh cilantro
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