3red grapefruits (2 segmented, 1 juiced)
1/2 small jicama, peeled and cut into matchsticks
1/2 small red onion, thinly sliced
1/2 cup fresh cilantro
Juice of 1 lime, plus wedges for serving
2 tablespoons extra-virgin olive oil, plus more for the grill pan
Kosher salt and freshly ground pepper
8 corn tortillas
2 tablespoons agave syrup (or 1 tablespoon honey)
1 chipotle chile pepper in adobo sauce, chopped, plus 2 teaspoons sauce from the can
1 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
Combine the grapefruit segments, jicama, red onion, cilantro, lime juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper and toss. Set aside.
Brush a grill pan with olive oil and heat over medium-high heat. Working in batches, grill the tortillas until toasted, 1 to 2 minutes per side. Wrap in foil to keep warm; set aside.
Meanwhile, combine the grapefruit juice, agave, chipotle and adobo sauce and cumin in a small saucepan over medium-high heat. Cook, stirring occasionally, until slightly thickened, 5 minutes.
Toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Brush the grill pan with more olive oil. Grill the shrimp over medium-high heat, brushing with some of the grapefruit sauce, until lightly charred, about 1 minute per side. Continue to cook, flipping and brushing with the remaining sauce, until charred and cooked through, about 2 more minutes. Season with salt. Divide among the tortillas. Serve with the grapefruit salad and lime wedges.
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