1 Make an incision at the back of each shrimp and devein. Rinse shrimp and pat dry. Cut lime in half and squeeze juice. Combine honey, 1 teaspoon lime juice, sesame oil and Tabasco sauce in a bowl. Add shrimp to bowl, cover and marinate for 2 hours in refrigerator.
2 Toast macadamia nuts in a dry pan until golden brown. Remove nuts from the pan and set aside to cool. Rinse peppers, cut into quarters, remove seeds, and place skin-side up on a baking sheet.
3 In preheated oven, roast under oven broiler until skin is blackened and blistered.
4 Remove peppers from oven and place into a bowl. Cover with a plate and let stand 10 minutes to cool. Peel peppers and cut in half lengthwise.
5 Rinse sorrel in cold water, shake dry and cut into very fine strips. Rinse scallions and cut into thin rings.
6 Peel grapefruit with a knife to ensure that all white skin is removed and cut grapefruit into thin slices.
7 Put grapefruit slices in a bowl. Add 2 tablespoons canola oil and mix well. Season with salt and pepper.
8 Place grapefruit slices and vegetables on plates in a decorative manner.
9 Chop toasted macadamia nuts coarsely and sprinkle over the salad.
10 Heat remaining oil in a pan. Lift shrimp from marinade and pat dry with paper towels. Cook shrimp over high heat while turning regularly for 3-4 minutes. Place on plates with salad and serve immediately.