- Wash, peel and cut the potatoes into pieces. Steam or boil them for 20 to 30 minutes. Store in a cool place.
- Mix the olive oil and balsamic vinegar in a bowl. Season to taste.
- Remove the stone from the avocados, then peel them and cut them into pieces. Peel the grapefruit using a knife and separate the segments.
- Mix the potatoes, shrimp, avocado and grapefruit. Add the vinaigrette.
- Serve chilled.
Tip: For a tangy touch add a few pomegranate seeds.