Whisk 2 tbsp. white wine vinegar, 1/4 tsp. Dijon mustard, 1/4 tsp. sugar, 1 tsp. grapefruit zest, 2 tbsp. grapefruit & 1/4 cup olive oil thoroughly. Reserve 2 tbsp. for later use! Marinate uncooked shrimp for 20 min. Drain shrimp. Cook on med-high heat until pink. In a bowl, toss shrimp in reserved marinade. In a separate bowl, mash avocado with 1 tsp. grapefruit juice. Spoon avocado onto TRISCUIT Fire Roasted Tomato & Olive Oil crackers and layer shrimp, jalapeño and grapefruit zest!