Arugula Salad with Grapefruit Vinaigrette and Spicy Shrimp

Alas I am not a big fan of the Grapefruit, but despite that I gave this recipe a try and I am so glad I did.  The spicy shrimp are wonderful and I enjoyed the grapefruit in the salad.  A nice healthy recipe just before you indulge over the holidays.  From Food and Drink 2011.

SHRIMP
500g large tail on raw shrimp, defrosted
1 large garlic clove, minced
3 tsp thyme
1/2 tsp finely ground black pepper
1/2tsp salt
1/2 tsp dry mustard
2 tbsp olive oil

SALAD
2 medium grapefruit
1 to 2 tbsp seasoned rice-wine vinegar
1 tbsp olive oil
1 small garlic clove, minced
1/4 tsp Dijon Mustard
4 cups lightly packed baby arugula
4 cups lightly packed baby spinach

1. Peel shrimp if needed, leaving just tails attached; discard shells.  Dry shrimp well with paper towels.  Stir garlic with thyme, pepper, salt and mustard until well combined.  Rub all over shrimp; drizzle with 1 tbsp oil.  Toss until evenly coated.  Cover and promptly refrigerate for up to half a day.
2. Section grapefruits by removing outer rind and membrane with a chef's knife.  Then holding fruit in hand over a large bowl, cut between inner sections leaving rubbery membrane behind.  Squeeze juice from membrane into bowl to use for dressing.
3. Measure 1/4 cup grapefruit juice.  Stir with 1 tbsp vinegar, 1 tbsp olive oil, garlic and Dijon; taste and add remaining vinegar if needed.  Set aside.  Drain remaining juice from sections; drink or save to put in a smoothie at another time.
4. When ready to serve, heat remaining 1 tbsp oil in large frying pan over medium heat until hot.  Add shrimp all at once.  Saute, turning frequently for 7 to 9 minutes or until hot, pink and firm.
5. Toss arugula and spinach mixture with dressing.  Portion onto plates; dividing equally, drizzle with any remaining dressing in bowl.  Top with grapefruit sections and shrimp.  Serve right away.