Ingredients:

• 1/2 c grapefruit juice
• 1 Tbs grated ginger
• 2 Tbs toasted sesame oil
• 3 cloves garlic, minced
• 1/4 tsp chile flakes
• 1 pound large shrimp, shelled and deveined 
• 1 Tbs neutral-flavored oil
• 5 c Asian greens (mizuna, tatsoi, bok chock, etc)
• 6 green onions chopped, white and light green parts only
• 2 c fresh spinach

Instructions:

1. In a medium size bowl, whisk the grapefruit juice, ginger, sesame oil, garlic, and chile flakes. Add the shrimp to the marinade, and toss to coat. Allow shrimp to marinate in the refrigerator for 30 minutes to 1 hour.
2. Heat a large pan or wok over high heat, then add half the oil to the pan. When the oil shimmers, add half of the shrimp and cook for 2-3 minutes tossing constantly, until browned. Transfer the shrimp to a bowl and repeat with remaining oil and shrimp. 
3. Pour the remaining marinade in the pan and bring to a boil, scraping up the bits from the bottom of the pan. Add the green onions and cook for 1 minute. Add the greens and cook, for 1-2 minutes or until slightly wilted. Add the spinach and the shrimp to the greens and stir to combine. Garnish with more green onions and sesame seeds.
4. Serve with brown rice and a squirt of sriracha.