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1. Heat oil in large nonstick skillet over medium heat. Add shrimp; cook, covered, 4 to 5 minutes, stirring once, until cooked through. Remove with slotted spoon to bowl.
2. Add garlic, jalapeno, and ginger to skillet. Cook 1 minute. Add to shrimp with 1 tablespoon lime juice, 1/4 teaspoon salt and sugar.
3. Toss avocado in bowl with remaining 1 teaspoon lime juice and pinch of salt.
4. Arrange one shrimp inside each endive leaf. Divide and top each with grapefruit and avocado. Makes 24 servings.