Pan-Seared Gulf Shrimp and Warm Spinach, Grapefruit and Avocado Salad with Hazelnut Vinaigrette

24 medium Gulf shrimp (31-35 count) peeled and deveined 1/3 cup olive oil1 teaspoon toasted fennel seed 1/3 teaspoon crushed red pepper flakes1 teaspoon grated orange zest1 teaspoon kosher saltFreshly ground black pepper to tasteCitrus-Hazelnut Vinaigrette 1/3 cup champagne vinegar4 teaspoons minced shallot4 teaspoons grated orange zest2 teaspoons grated lime zest2 teaspoons grated lemon zest 2/3 teaspoon sea saltFreshly ground black pepper to taste 1/3 cup hazelnut oil 1/3 cup corn oilSalad8 ounces baby spinach, washed and spun dry 1/3 cup thinly sliced shallot12 trimmed segments ruby grapefruit2 ripe avocados, pitted and peeled, each cut into 12 slicesFor the shrimp: Combine the oil, fennel seed, red pepper flakes, orange zest, salt and pepper in a nonreacitve bowl. Add shrimp, stir gently to coat and refrigerate 2 hours.For the vinaigrette: Combine vinegar, shallot, zests, salt and pepper in a medium bowl. Slowly whisk in oils. Adjust seasoning with salt and pepper if needed.To plate: Pan-sear the marinated shrimp until cooked through. Reserve at room temperature.In a large bowl, toss the spinach, shallot and enough dressing to coat lightly. Season with salt and pepper. Divide the salad among 8 room temperature plates. Arrange 3 grapefruit suprêmes, 3 slices of avocado and 3 shrimp on top of spinach. Drizzle plate with additional dressing and grind some black pepper over each salad.Serves eight.Nutrition values per serving: 261 calories, 24 g fat (3 g saturated), 8 g carbohydrates, 4 g fiber, 6 g protein, 27 mg cholesterol, 295 mg sodium.Chef Susan Goss, West Town Tavern, Chicago, for Hass Avocados from Mexico