Prep Time: 20 min.
Bring a pot of water to a boil. Remove ends from the oranges and grapefruit and with a boning knife, remove skin getting rid of all the white pith. Cut between the membranes to release segments. Once all segments are cut out, squeeze the innards of the fruit to get all the juice. Pick mint leaves. Peel and thinly slice the shallot. Dice the avocado.
Prepare a large bowl with water and ice. Add shrimp to the boiling water and cook for 5-6 minutes or until opaque. Strain the shrimp and add to the bowl of water and ice. Let sit for 2-3 minutes or until shrimp is chilled.
Combine the shallots, juice of the citrus, chipotle powder, ¼ teaspoon of salt and pepper and 2 tablespoons of olive oil. Whisk together. In a large mixing bowl combine the citrus, avocado, shrimp, half of the mint leaves and dressing. Gentle toss together.
Serve in cocktail glasses and garnish with mint leaves.