Direction

1. Place a griddle pan over a high heat.
2. Place the shrimp into a large bowl and toss with the olive oil, salt, pepper and smoked paprika.
3. Once the pan is almost smoking, place on the shrimp and cook for 2 minutes per side, or until the shrimp turn bright pink and translucent.
4. Use a peeler to peel stripes down the sides of the cucumber, about 1 cm apart. Slice the cucumber into 12 1inch rounds.
5. Slice the skin from the grapefruit and slice into eighths. Tear into bite sized pieces.
6. Spoon a tsp of Goody Tartare Sauce on top of each round. Top with a cooked shrimp, grapefruit pulp, dill and chives. Finish with a squeeze of lemon before serving.