Stir-Fried Fennel and Pink Grapefruit with Shrimp (FM)

• 3 tablespoons vegetable or olive oil
• 1 bunch scallions, cut into 1-inch pieces
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 fresh hot chile (like jalapeno or Thai), minced [Somehow flaked of this.  Use red chile flakes instead.]
• 2 large fennel bulbs, cored and thinly sliced
• 2 grapefruit, peeled, segmented, and chopped [Bittman says that if you know how to supreme citrus, you should go ahead and I did.  Don't typically have much practice at this.]
• 8 ounces shrimp, peeled
•  1 tablespoon soy sauce, or to taste
• 1/4 cup chopped fresh mint, cilantro, or a combination
• Salt and black pepper

Mise en place.

Heat oil over high heat.  Cook scallion, garlic, ginger, and chile for a couple of minutes.  Then add fennel and another couple of minutes.

Add grapefruit, shrimp, and soy sauce.  Cook until shrimp are uniformly pink.  Basically another couple of minutes.

A decent stir-fry.  My one objection:
Where the hell is the grapefruit?  Kept eating the damn thing and nothing about it ever screamed grapefruit to me.  If you're going to supreme the grapefruit, maybe doubling the amount might fix this.  As it is, it can't really stand up against 2 large fennel bulbs.