Toss your sliced fennel, arugula, and herbs together in a large salad bowl. Keep grapefruit segments aside.
In a small bowl, whisk together the maple syrup, lemon juice, zest, scotch bonnet, and olive oil. Hit it with a pinch of salt. Taste. If it needs a little more sweetness, add some maple. If it isn’t tart enough, add more lemon juice. Set aside.
Set grill to high or set oven to broil if a grill isn’t accessible
Toss your shrimp with olive oil and spices. Mix to coat evenly
If grilling, place on grill over direct heat for 90 seconds on each side.
If using the broiler, place shrimp on a foil-lined baking sheet and broil for two to four minutes (depending on the size of your shrimp). No need to flip.
Assemble and Serve
Toss your greens and fennel in the prepared vinaigrette.
Divide onto plates and top each plate with your grapefruit segments and shrimp.