Carefully peel the grapefruit, removing as much of the white pith from the segments as possible. Separate the segments, then either peel or carefully cut away the membrane from each segment until you have at least 8 peeled segments. Set aside.

Next, make the sauce. Place the mayonnaise, tomato sauce, cayenne pepper, Tabasco sauce and Worcestershire sauce in a large bowl and mix or whisk until well combined and you have a smooth pink sauce. Add the brandy and lemon juice and mix again. Check for seasoning and add salt, pepper and more lemon juice as desired.

Drain the shrimps and add them to the sauce. Mix well until the shrimps are all coated.

Slice the avocados in half and remove the stones. Sprinkle the flesh with a little lemon juice. Place each half cut side down on a chopping board and carefully peel the skin off the flesh. Once all the skin is off, use a sharp knife to slice into thin slices lengthways, leaving a small section of each slice attached at the pointed end so that you can fan the slices out later.

Place 3 baby gem leaves on each of the four plates. Divide the shrimp mix into four and scoop a quarter onto the lettuce leaves on each plate, garnishing with the chopped chives and a little cayenne pepper. Place one half avocado on each plate, cut side down, and fan the slices out slightly. Garnish with a little cayenne pepper. Finally, add two grapefruit segments to each plate and serve immediately.