2 tablespoons cannabis infused olive oil
½ large red onion, thinly sliced
2 cloves garlic, minced
10 shrimp, cut in large chunks
2 grapefruits, peeled and sectioned
1 teaspoon honey
Juice of ½ lemon
Salt and pepper to taste
1 avocado, cut in half, pitted, peeled, thinly sliced and drizzled with lemon.
1. In a large skillet heat the cannabis infused olive oil. Add the onion and garlic and sauté for 3-4 minutes.
2. Add the shrimp and cook until pink, an additional 4-5 minutes. Remove to a medium bowl, making sure to add all the canna-oil.
3. Add the remaining ingredients to the bowl except the avocado. Toss gently to combine.
4. Arrange the avocado slices on two plates. Spoon the warm shrimp salad over the top. Enjoy!