Grilled Shrimp and Avocado Salad with Grapefruit Recipe | George Foreman

Ingredients

• 2 lb. shrimp (16/20 count), peeled and deveined
• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 3 Tbsp. lime juice
• 2 tsp. finely grated lime zest
• 4 tsp. honey
• ½ tsp. each salt and freshly ground black pepper
• 4 small ripe avocados, halved and pitted
• 16 cups baby spinach
• 1 cup very thinly sliced red onion
• 2 large ruby red grapefruit, segmented and halved