Ingredients (serve 6):
200 g shrimps
1 grapefruit
1 green salad
1/2 cucumber
2 tomatoes
1 root celery
250 ml mayonnaise
1 tbsp. lemon juice
1 tbsp. ketchup
1 pinch red pepper
1/2 bunch parsley
1/2 tsp. cayenne
Salt

Preparation and serving:
Cut the grapefruit in halves, and then take out the “flesh” with a grapefruit knife. Wash and drain the salad, leave 5 leaves for garnishing and julienne the rest. Cut the tomatoes and the cucumber in rings. Dice the celery root. Prepare a sauce from the mayonnaise, lemon juice, ketchup, red pepper, salt and the cayenne. Cook the shrimps in water. Cover the bottom of a salad bowl, or plate with salad. Order the rest of the salad, celery and the grapefruit. Arrange in the middle the shrimps, surrounded by the tomatoes and the cucumber. Pour over the sauce and sprinkle with parsley.
Serve well chilled.

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