SHRIMP & AVOCADO SALAD
Cut segments from 2 ruby red grapefruit (peel and pith removed), then chop, add to bowl and squeeze in ¼ cup juice from pulp. Stir in ¼ cup fresh lime juice, ½ tsp kosher salt, ½ medium red onion (finely chopped) and ½ lb cooked shrimp (chopped). Refrigerate 30 min. Toss with 2 Persian cucumbers (chopped), 1 Fresno chile and ⅓ cup cilantro (both finely chopped) and 2 Tbsp olive oil. Fold in 1 avocado (diced).
MOCKTAIL SPRITZERS
In small saucepan, combine 1¼ cups fresh grapefruit juice, ½ cup fresh lemon juice, one 2-in. piece ginger (peeled and thinly sliced), 2 Tbsp pure maple syrup and a pinch of cayenne. Bring to a gentle simmer, then remove from heat and let steep 10 min. Strain into…
