Peel the grapefruit sections removing all membranes and cut each into three pieces. Squeeze out the remaining grapefruit juice into a separate bowl. Finely chop the red onion and chives. Mix the onion, chives, shrimp, olive oil, grapefruit juice, salt and pepper in a bowl and refrigerate.Toast the hot dog bun as desired.
Open the toasted hot dog bun and place the lettuce leaves inside. Place the shrimp mixture on top of the lettuce, then add the grapefruit pieces on top, followed by the tempura crumble. Garnish with labneh, salt and pepper to taste.
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