Summer Shrimp Salad – Les sauces Firebarns

Ingredients

• 400g cooked and peeled shrimp (medium or large size);
• 2 pink grapefruits;
• 2 ripe, firm avocados;
• 200 g cherry tomatoes;
• 1 lime (juice and zest);
• Chopped chives to serve.
• 4 tbsp extra virgin olive oil;
• 1 tbsp Dijon mustard;
• 2 to 3 tbsp fresh lime juice;
• 1 tbsp Scotch Bonnet Hot Sauce;
• Salt and freshly ground black pepper.