1. Peel the avocados and dice them.
2. Wash and dice the tomatoes.
3. If the shrimp are large, cut them in half.
4. Finely chop the chives.
5. Scoop out the grapefruit flesh, dice it, and drain well before mixing with the other ingredients.
6. Combine all the ingredients in a large salad bowl.
7. Prepare the balsamic vinaigrette and pour it into the salad bowl.
8. Season with salt and pepper, add the chives, and give everything a final mix.
Optional:
* Add a ball of mozzarella or burrata on top before serving.
Notes: On hot days, refrigerate the avocado shrimp salad for 20 minutes before serving to enjoy it chilled!
