2 tablespoons vanilla bean vinegar (or white wine vinegar)
1 tablespoon grapefruit juice (save the juice from the grapefruit segments)
1 tablespoon finely grated fresh ginger root
1 teaspoon grated lemon zest
1/2 teaspoon Kosher salt
1/3 cup mild extra-virgin olive oil
5 ounces Earthbound Farm Organic Baby Arugula
12 ounces bay or cocktail shrimp (cooked and peeled)
2 red or pink grapefruit (peeled and cut into segments or slices)
1 ripe avocado (halved lengthwise, peeled and sliced)
  freshly ground black pepper to taste