Crab (shrimp) and Grapefruit Salad - French Fridays with Dorie

There's not much to say about putting this salad together. It's really just a loose set of recommendations, and you could make it a dozen times with it tasting a little different every time. The essentials are grapefruit, some kind of greens, and seafood--the recipe specifies crab, but as I feared, there was no fresh crabmeat available in these parts. The only thing I saw was a large tin of expensive lump crabmeat. I bought this once before to make crab cakes, and, although it came highly recommended, I thought it was more than a few notches less satisfactory than fresh crab. So I substituted precooked shrimp, a substitution that made the salad a cinch to put together.
As happens more often than I'd like it to, I neglected to thoroughly read the recipe, and missed the step about cutting the grapefruit a few hours ahead of time. I dried it ferociously in paper towels, and I thought it was just fine. So I've just started this recipe, and I've already concluded that crab isn't necessary for a crab salad, and preparing the grapefruit ahead of time isn't necessary for a grapefruit salad.
While I started in this devil-may-care manner, I did everything else according to Hoyle. Cucumber, orange pepper, mint, chile pepper....everything else was just as it was supposed to be. I loved the fresh flavors of the chile and mint, and the general lightness and healthiness of the salad.

I piled a generous dollop of guacamole on top of the salad. For years, Jim has claimed to dislike avocados and guacamole. While we were in Mexico, though, he ate it twice a day (at least). I was a little unhappy that he ate it all, because I was thinking he'd eat around it and leave it for me. He claimed, though, that guacamole in Mexico was a completely different thing than guacamole in Minnesota. But I noticed that he ate his Minnesota guacamole too. Apparently he's getting flexible in his old age.