Serves 4-6 1         pound Texas shrimp, 16-20 count 2 T.     extra virgin olive oil 2 tsp.  honey         pinch cayenne 2         heads curly Texas spinach, stems removed,        washed twice 1         ruby grapefruit, peeled 1/2      small jicama, skin removed 1/3      cup Texas Muscat wine, reduced to 2 to 3 T. 2 tsp.  lime juice 1 tsp.  vanilla extract or 1/2 vanilla bean 2-3 T. roasted shallots 1/3      cup canola oil        Kosher salt and black pepper				While shrimp is marinating, put cleaned curly spinach in a large bowl and set aside.  Peel each individual grapefruit segment and discard any white pith.  Cut jicama into short match-sticks.
					In a blender, combine reduced Muscat wine, lime juice, vanilla (scrape the vanilla pod gently to remove the tiny black seeds or substitute vanilla extract), and roasted shallot.  Pulse gently and stream in oil until incorporated.  Season to taste with salt and pepper.
					Combine all ingredients in a large mixing bowl and coat evenly with all but a few spoonfuls of vinaigrette.  Quickly grill shrimp (2 to 3 minutes should do it), toss with remaining vinaigrette, and arrange over salad.
	Peel and clean shrimp.  In a small bowl, whisk together olive oil, honey, cayenne, salt and pepper.  Add shrimp and let marinate for thirty minutes in refrigerator.
		Texas Culinary Academy, affiliated with the world famous Le Cordon Bleu Schools, offers aspiring chefs a creative and supportive environment.  Academy Chef Instructor Ken Rubin combines fresh Texas shrimp and produce with Texas wine for a truly imaginative dish.
		Chef Ken Rubin   -   Chef Instructor, Texas Culinary Academy  -  Austin, Texas