Heat a non-stick skillet with a tablespoon of olive oil.
Add the prawns and season with salt and pepper.
Pan fry until prawns turns pink and opaque, approximately 3 minutes per side. Set aside.
Place the segmented Florida Grapefruit, chicory, carrots, spring onions, mint and basil leaves, and chillies in a large bowl. Save several Florida Grapefruit segments for garnish.
Add all of the dressing ingredients in a bowl and whisk until fully combined.
Divide salad and shrimp amongst six plates.
Garnish with Florida Grapefruit segments.
Helpful tips: For added flavour, , top each serving with chopped peanuts and toasted coconut and serve with a wedge of lime. For a lighter option, substitute the jasmine rice with cauliflower rice.