Season the shrimp with the ginger and turmeric.

Heat half of the oil in a skillet over medium high heat.

Add the shrimp and cook until fully opaque and pink, about 2-3 minutes on each side. Set aside.

Supreme a grapefruit by cutting off the skin and slicing down both sides of every membrane to segment and remove the fruit.

Once fruit has been removed, squeeze some juice from the membrane into a small bowl and discard the membrane.

Add the remaining oil, balsamic vinegar, garlic, and salt/pepper to taste to the grapefruit juice. Mix and set aside.

Compile the salad by placing the grapefruit segments and shrimp over a bed of fresh spinach and dressing with the grapefruit juice mixture.

Serve.