Coconut shrimp salad with grapefruit dressing

(This is an adapted recipe from Cooking Light.) This salad is super refreshing! The creamy avocado, tart grapefruit, and sweet coconut all went really well together. I'll definitely be making this again.

Ingredients (makes enough for 3 large salads)
-18 frozen coconut shrimp
-Head of Romaine lettuce, roughly chopped
-1 avocado, cut into cubes
-1 grapefruit
-1 shallot, finely diced
-2 T EVOO
-1 T sugar
-salt & pepper

Steps
1. Cook shrimp as directed
2. While shrimp is cooking, make dressing. Peel and section grapefruit. (To peel the grapefruit, I cut it in half and then just cut the peel off in pieces with a knife.) Juice 1/3-1/4 of the grapefruit (you want about 1/3 C of juice). Chop the rest of the grapefruit up into small pieces. Add scallion, EVOO, sugar, salt, and pepper to juice and whisk.
3. Make salad by topping lettuce with avocado, grapefruit pieces, shrimp and topping with dressing.